Ingredients
4 small round red potatoes, quartered
1/2 lb fresh green beans
1 medium zucchini
4 leaves red leaf lettuce
1 Tbsp water
2 tsps olive oil
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
Preparation
Cook potatoes in boiling water, covered, 15 mins. Drain; set aside. Wash beans, trim ends and cut beans in half. Arrange beans in a vegetable steamer and place over boiling water. Cover and steam 5 mins. Drain and plunge into cold water; drain again and set aside.
Cut zucchini in half lengthwise; cut each half crosswise into 4 pieces. Arrange in vegetable steamer, and place over boiling water. Cover and steam 2 mins. Drain, plunge into cold water; drain again.
Divide veggies evenly on each of 4 lettuce-lined salad plates. Combine water and next 5 ingredients stirring well; drizzle 1 Tbsp mixture over each salad. Cover and chill 10 mins.
