I'm so lucky to have a baby that eats everything, but he is picky in his own way. He eats based on the color of his food. With any typical meal, he eats the bright, vibrant food first, then leaves the dull colored items for last (this is mostly protein) even though he loves it all just the same. Needless to say we have no problems with getting him to eat his veggies. Since summer is around the corner and warm weather is upon us, I'm so excited to put together light salads for the family to eat. When I decided to serve Salisbury steak the other night, I wanted to pair it with a light, but hearty cold salad to compliment it. Since Liam loves green beans and we had baby reds on hand I decided to whip up this great salad.
Here is what you'll need:
- 1 bag of baby red potatoes
- 1 bag of trimmed green beans
- 12 radishes (cleaned and thinly sliced)
- 4 stalks of chopped green onions
- 1 diced red bell pepper
- 4 tbsp of olive oil
- Course ground pepper
- 2 tbsp of garlic powder
- 2 tbsp of onion powder
- Juice from 1 lemon
- In a large pot, boil water and cook the bag of baby reds until tender (around 15 minutes)
- In another pot, boil water and cook green beans until softened but still a little crisp. If you buy a bag of cleaned/trimmed green beans you can usually cook the beans in the bag. I usually do it for about 3 minutes.
- Let green beans and potatoes cool in the fridge for about 10 minutes. When they are cooled, cut green beans to 1 inch in size and quarter the baby reds
- In a large bowl toss radishes, green onions, baby reds, green beans, red bell pepper, olive oil and lemon juice.
- Season with garlic powder, onion powder, ground pepper and salt.
- Place in fridge and cool until the salad is ready to eat.