Fresh Picnic Salad
-
15 Mins
Prep Time
-
20 Mins
Cook Time
-
6
Servings
287
Calories
- 14g
Fat
- 43g
Carbs
- 11g
Protein
Crohn’s Disease & Ulcerative Colitis
![](https://meijerspecialtypharmacy.com/wp-content/uploads/2018/09/Fresh-Picnic-Salad.jpg)
Ingredients
-
1½ lbs Yukon Potatoes, peeled and cut into quarters
- 1 Tsp Dijon Mustard
- Juice of ½ Lemon
- 3 Tbsp White Wine Vinegar
-
⅓ Cup Olive Oil
-
½ lb Asparagus, ends removed leaving only the tips
-
⅓ lb Green Beans, ends trimmed and chopped into ¼” pieces
- ¼ Cup Fresh Chives, finely chopped
- ¼ Cup Fresh Basil, finely chopped
- ¼ Cup Fresh Dill, finely chopped
- Salt and Pepper, to taste (omit pepper if bothersome)
- Optional Ingredient: 1 Tbsp Capers, as they may cause stomach discomfort for some
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Boil Potatoes Place the potatoes in a medium-sized saucepan and cover with water. Place the saucepan on the stove and bring to a boil over medium-high heat.
3.
Cook & Drain Potatoes Lower the heat to a simmer and cook the potatoes until fork tender, about 13-16 minutes. Using a slotted spoon, remove the potatoes from the water and place in a large mixing bowl. Reserve the cooking water in the saucepan.
4.
Whisk Dressing To a small mixing bowl, combine the mustard, lemon juice, and vinegar. While whisking, slowly drizzle the olive oil into the bowl. Whisk until the mixture appears to be a unified dressing.
5.
Cook Green Vegetables Bring the saucepan with potato water back up to a boil, then add the asparagus and green beans. Boil vegetables until tender, about 3-4 minutes.
6.
Transfer to Ice Bath Using a slotted spoon, transfer the asparagus and green beans into an ice bath (a bowl of water with ice cubes) to shock them and stop the cooking process.
7.
Dry Vegetables and Add Herbs Dry the vegetables off and add to the bowl with potatoes. Add herbs and dressing. Mix well to evenly coat. Sprinkle with capers and salt and pepper, to taste. (Capers can also be served on the side or omitted.)
8.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Remission Remix
-
Keep Potato Skins
Omit peeling the potatoes and cut into quarters. The skin adds additional nutrients to the dish.
-
For a More Robust Flavor
Try using a grainy Dijon mustard, in place of a creamy version to add a more robust flavor.
You may also like
-
Cinnamon Oat Baked Apple
A stomach-friendly breakfast, perfect for a weekend morning!
65 MinsCrohn’s Disease & Ulcerative Colitis
-
Coconut Rice Pudding with Mango
Visit the tropics with this flare-friendly treat!
45 MinsCrohn’s Disease & Ulcerative Colitis
-
Oven Roasted Green Beans
A fun way to enjoy your veggies!
30–35 MinsCrohn’s Disease & Ulcerative Colitis
-
Roasted Asparagus Soup
Roasting the asparagus brings out a slightly sweet, but savory taste. A creamy soup perfect as a side or main meal.
55 MinsCrohn’s Disease & Ulcerative Colitis
"*" indicates required fields
We use prevailing industry practices to protect your information you submit to us using this form. While we are diligently working to protect your information, it is still possible your information could be intercepted or hacked while it’s sent to us. We don’t recommend you put anything about you in this form you do not want to risk being exposed to a hacker. Because of these risks, we cannot guarantee the privacy of your information submitted on this form. We’ll keep working to improve the privacy and security of our website to keep up with prevailing industry practices.