Spring Salad with Cilantro Vinaigrette
from Kiwi and Carrot
You need
14
Ingredients
Showing 3 out of 6 Steps
- Chop the tomatoes in half and cut the cucumbers into bite-sized pieces.
- Blanch the green beans: fill a medium-sized saucepan with water and bring to a boil over high heat. Add the beans and blanch for about 3 minutes. Drain in a colander and immediately run under cold water, or place in a large bowl with icy water. Cut each green bean in half.
- Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a simmer. Cook until tender, about 15-20 minutes. (You know they're done when they can be easily poked with a fork.) Drain in a colander and cut into bite-sized pieces.
We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.
