The Best of Southern Living Cookbook by The Editors of Southern Living
Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2017-01-08T16:00:00+00:00
1 pound fresh green beans, trimmed
6 small new potatoes, cut in half
1 grilled flank steak
9 to 12 cups gourmet mixed greens
2 red onions, halved and sliced
12 plum tomatoes, quartered
¾ cup niçoise or kalamata olives
1 (8-ounce) bottle balsamic vinaigrette or Ranch dressing
1. Cook green beans in boiling water in a saucepan 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
2. Cook potatoes in boiling water to cover in saucepan 15 minutes or until tender; drain and cool slightly. Cut into quarters.
3. Cut grilled flank steak diagonally across the grain into thin strips.
4. Mound steak strips in center of a lettuce-lined platter. Arrange green beans, potato, onion, tomato, and olives around flank steak. Serve with balsamic vinaigrette or Ranch dressing.
Apricot-Chicken Salad
Apricot-Chicken Salad becomes an elegant entrée when served in stemmed dessert bowls and stacked on a glass cake stand. Fresh apricot slices and herb sprigs make up the garnish.
Makes 6 servings
Prep: 25 min.
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