Taste of the Ozarks: Protein-Packed Veggie Salad

Published: Aug. 15, 2019 at 11:10 AM CDT
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On hot summer nights, when you want a dinner that’s light, refreshing and quick, this fits the ticket!


4-5 hard-boiled eggs, shell removed and cut into wedges, or chopped into bite-size portions

1 (regular size) can Great Northern Beans, drained. Save juice to refrigerate and use in soups or gravy.

1 regular size can Green Beans, either ‘French cut’ or simply cut, drained. Original recipe suggests using fresh, steamed green beans, I found canned beans to be less trouble and quite goo

3-4 red-skinned potatoes, scrubbed, leave skins on, cooked until tender, cut after cooling into bite-sized pieces

1 cup or thereabouts, wedged tomatoes (cherry tomatoes, whole, are easy)

2 cups or so of chopped Romaine lettuce (certainly could use chopped iceberg lettuce)

Robust vinaigrette dressing, see below


Combine all of the above (except the vinaigrette), THEN pour some robust Herb Vinaigrette, (a brand name purchased in a jar, recipe of your own, or a packaged dry mix which you combine yourself; your choice)

Don’t drown the salad in the dressing, they’re not to swim, just glisten. More dressing could be offered for those who like their salads floating. Serve cold or still warm from the hot, peeled eggs and potatoes.