Farmers Market Salad Recipe Video

Nutrition Facts

Serving Size: about 1 cup salad plus 1 Tbsp vinaigrette
    • Calories: 214
    • Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 48mg
    • Sodium: 86mg
    • Carbohydrates: 27g
    • Fiber: 5g
    • Protein: 5g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Farmers Market Salad Recipe Video

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

This easy salad makes a great hearty lunch or light dinner. Crispy green beans and radishes combine nicely with mellow red potatoes. Use the extra dressing later in the week to liven up tossed greens.


  • Salad:

    • 2 red potatoes
    • 1/8 tsp salt
    • 1/2 lb green beans, trimmed
    • 2 cups watercress or arugula
    • 1/4 lb cherry tomatoes, quartered
    • 1/2 fennel bulb, sliced thin
    • 2 radishes, sliced thin
    • 1 egg, hard-boiled, cut into wedges, chilled
  • Vinaigrette Dressing:

    • 1/2 cup extra-virgin olive oil
    • 1/2 cup pine nuts
    • 2 garlic gloves, peeled and minced
    • 3/4 cup chopped fresh flat-leaf parsley
    • 4 anchovy fillets
    • Black pepper to taste
    • 2 tsp fresh lemon juice


    • Parboil potatoes: Place potatoes in a medium saucepan. Add a pinch of salt and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain potatoes and set aside to cool. On a cutting board, slice potatoes in thin, crosswise slices; set aside.
    • Blanch green beans: In another saucepan, add water and a pinch of salt; bring to a boil over high heat. Add green beans and cook 3 minutes, until beans are tender-crisp. Remove beans with a slotted spoon and transfer to a bowl of ice water for 5 minutes; set aside.
    • Make dressing: In a saucepan over medium heat, add 2 tablespoons of olive oil and pine nuts and cook about 1 minute, stirring thoroughly. Add garlic and cook until translucent, about 30 seconds, continually stirring. Stir in parsley, anchovies and black pepper, and cook 1 minute. Transfer mixture to a blender and add remaining olive oil and lemon juice; blend until smooth. (Note that only 1/4 cup dressing is needed for this recipe. Remaining dressing can be stored, refrigerated, up to 1 week. Reheat in a small saucepan until warm before serving.)
    • Assemble salad: In a large bowl add watercress, cherry tomatoes, green beans, potatoes, fennel, radishes and ¼ cup of dressing. Toss gently. On a large platter, arrange egg wedges around outer rim of platter. Stack salad mixture in center of platter. Arrange a few sprigs of watercress on top and serve.
Yield: 4 servings salad; 18 servings (1 Tbsp each) vinaigrette

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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