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The Best of Southern Living Cookbook by The Editors of Southern Living

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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