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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate. Ingredients:
1 1/2 lbs assorted small potatoes, halved (red, yellow & blue) |
4 sprigs fresh rosemary |
5 green onions, sliced |
4 portebello mushrooms, peeled and diced |
1/2 red bell pepper, diced |
1 (7 ounce) can corn kernels, drained |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh basil, chopped |
3 tablespoons sunflower seeds |
1/2 cup good quality vegetarian ham or 1/2 cup ham, diced |
4 tablespoons olive oil |
1 1/2 tablespoons apple cider vinegar |
3/4 teaspoon celery salt |
3/4 teaspoon steak spice |
salt & pepper, to taste |
Directions:
1. Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
2. Mix ingredients for the dressing; set aside.
3. Chop all the vegetables, the parsley, basil, and remaining rosemary.
4. Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
5. Season to taste.
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