The Oriental Salad is a very refreshing dish especially during hot summer months. Makes an excellent lunch or just a snack. Very easy to prepare. You may replace the radishes with a vegetable you like or experiment with different kind of vegetables.
Ingredients: Boiling potatoes (1 1/2 lbs.), olive oil (6 tbs.), ground black pepper (1/4 tsp), salt (4 1/2 tsp), one regular can of green beans, 1 tsp finely chopped garlic, 4 tbs finely chopped fresh parsley, 1/2 cup thin sliced radishes, 1/2 cup thin sliced scallions, 1/4 red wind vinegar (or cider).
Preparation: Boil potatoes in slightly salted water till potatoes are cooked but tender so they can be cut in slices. Drain the potatoes and let them cool, then peel and slice into 1/4 inch thick round slices. Place the sliced potatoes into a large bowl. Add the olive oil, 1 1/2 tsp salt, pepper and vinegar (cider) and gently toss together till potatoes are evenly coated with the mixture. Cook the green beans as directed by the package together with the remaining salt (if you are sensitive to salt, you may skip it). After cooking, drain the green beans and keep them under running cold water to cool them. Dry the beans with a paper towel, cut them in half crosswise and place them over the potatoes. Add the garlic, parsley, radishes and scallions and gently toss together. Refrigerate for 3-4 hours before serving. Enjoy!
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