Warm Veggie Salad Print

This perfect combination of fingerling potatoes, fresh green beans, and a rainbow mix of cherry tomatoes is sure to become a family favorite side dish!

Warm Veggie Salad Recipe Minerva Dairy
Prep Time:30 minutes
Servings:6 servings
  • 12 ounces fingerling potatoes mix (red, white & purple)
  • 12 ounces fresh green beans, stemmed
  • 8 onces cherry tomato rainbow mix
  • 1 bunch scallions, cleaned & rough chopped
  • 1/2 cup Minerva Dairy Garlic and Herb Butter
  • 1/2 cup fresh flat leaf parsley, rough chopped
  • 1/4 cup fresh oregano, rough chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons Marsala wine
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  1. Cook the potatoes in salted boiling water until fork tender. Remove to strainer.
  2. Cook the green beans in same salted water for about 2-3 minutes until al dente.
  3. While the potatoes are cooking, melt the butter in a saucepan and add the lemon zest, lemon juice and wine.
  4. Once the potatoes and green beans are done, cut into bite-*size pieces and warm the cherry tomatoes and scallions in the butter mixture.
  5. Place all into a bowl and gently mix in fresh herbs and coat all with the warm butter vinaigrette. Serve warm.