How to Prepare Yummy Vegetable Nicosie Salad

Vegetable Nicosie Salad.

You can cook Vegetable Nicosie Salad using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetable Nicosie Salad

1. You need of vinaigrette.
2. You need 1/3 cup of Olive oil.
3. It's 1 cup of Lemon juice.
4. It's 2 tsp of Minced fresh oregano.
5. It's 2 tsp of Minced fresh thyme.
6. You need 1 tsp of Dijon mustard.
7. It's 1 clove of Garlic, minced.
8. It's 1/2 tsp of Fresh ground pepper.
9. It's 1/4 tsp of Salt.
10. It's of salad.
11. You need 1 lb of Small red potatoes, halved.
12. Prepare 1 lb of Fresh asparagus, trimmed.
13. You need 1/2 lb of Fresh green beans.
14. It's 1 can of (16 oz) kidney beans, drained and rinsed.
15. You need 1 large of shallot, sliced thin.
16. You need 1 bunch of Romaine lettuce, clean and torn into large pieces.
17. Prepare 6 of Hard boiled eggs, cooled and quartered.
18. Prepare 1 can of (15 oz) quartered artichoke hearts, drained.
19. It's 1/2 cup of Pitted Kalamata olives.

Vegetable Nicosie Salad instructions

1. Whisk together the dressing ingredients and set aside..
2. Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1 tablespoon of the vinaigrette. Toss and set aside..
3. Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry..
4. Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with the asparagus..
5. In a small bowl combine the drained and rinsed kidney beans and sliced shallot. Add 1 tablespoon of vinaigrette and toss to coat. Set aside..
6. In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the asparagus and green beans in 2 tablespoons of the vinaigrette. Toss the lettuce leaves with 2 tablespoons of vinaigrette and arrange them in a platter or individual serving dishes. Arrange the vegetables, kidney beans, eggs, artichoke hearts, and olives over the lettuce. Serve with any left over vinaigrette and enjoy!.

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