The I Love Trader Joe's Vegetarian Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Ulysses Press

DIJON VEGGIE TOSS

This veggie combination has it all—creamy potatoes, crunchy green beans, soft and crisp baby lettuce, and a tangy Dijon sauce. Bring this to your next potluck and class up the joint a bit!

1 (16-ounce) bag Trader Joe’s Teeny Tiny Potatoes

8 ounces fresh Trader Joe’s Green Beans, ends trimmed

4 cups Trader Joe’s Organics Baby Spinach

2½ teaspoons Dijon mustard

3 tablespoons white balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

salt and pepper

VEGAN, GLUTEN-FREE

Place the potatoes in a large pot filled with water and bring to a boil over high heat. Reduce the temperature to medium and let simmer until the potatoes are tender when pierced with a fork, 10 to 15 minutes, depending on the size of the potatoes. Once tender, add the green beans to the pot and cook until the beans are still crisp but are vibrantly green, about 2 minutes. While the potatoes are cooking, place the spinach in a large bowl. In a small bowl, whisk together the Dijon, vinegar, oil, and garlic. When the potatoes and beans are done, drain well and add to the bowl with the spinach. Toss the dressing with the veggies. Some of the spinach will wilt a little and some will stay crisp; this will add a nice variance of texture to the dish. Season to taste with salt and pepper, and serve warm or cold.

MAKES: 4 to 6 servings

COOK’S NOTE: If you don’t have white balsamic vinegar, regular balsamic will work just as well; just reduce the amount by 1 teaspoon. White balsamic has a slightly milder flavor.

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