INGREDIENTS :
2 C butter lettuce, chopped
2 C baby spinach
1 C green beans, halved
1 C red potatoes, cubed
2 cloves garlic
1 TBSP black pepper corns
1 bay leaf
1 tsp garlic
1 14 oz can hearts of palm, sliced
1/4 C Kalamata or black olives
1/2 English cucumber, sliced
1/2 C black eyed peas or white beans
1 C cherry tomatoes
1/2 red bell pepper, chopped
1/4 C parsley, chopped
1 TBSP capers
1/2 lemon, zested and juiced
2 TBSP red onion, chopped
1 tsp EVOO
salt and pepper
Lemon Dijon Vinaigrette:
1 lemon, juiced
1 TBSP Dijon mustard
1 TBSP maple syrup or agave
1 TBSP EVOO
1 tsp herbes de Provence seasoning
1/2 tsp garlic powder
INSTRUCTIONS :
1. Create a bed of lettuce in two bowls. Steam green beans just until tender. Add to bed of lettuce.
2. Add potatoes, garlic, pepper corns, salt, and bay leaf to a pot with water and bring to a boil. Boil until fork tender (6-8 min). Drain.
3. Add potatoes to bowl with black eyed peas, olives, hearts of palm, and cucumber.
4. In a bowl, combine tomatoes, red peppers, parsley, capers, lemon, EVOO, onion, salt and pepper. Mix and then add to bowls.
5. Whisk dressing ingredients together or combine in a blender and pour over bowls. Add more fresh parsley if desired.
Enjoy!
