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Favorite Flag Day Salads

We’re getting ready for the long weekend. Heading to NH to meet up with family & cousins camping.  I wanted to bring some healthy food choices for the picnic and came across a twist on potato salad with no mayo.  It’s Green beans and potatoes, served in a Dijon mustard and balsamic vinaigrette. Another favorite is Tex Mex Corn Salad or Refreshing Cucumber Watermelon Salad. Try them…and let me know what you think.

Green Bean & Potato Salad
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1.5 lbs red potatoes                                                                 2 Tbsp Dijon mustard
3/4 lb fresh green beans, trimmed & snapped               2 Tbsp fresh lemon juice
1/4 cup chopped fresh basil                                                  1 clove garlic,minced
1 small red onion, chopped                                                   1 dash Worcestershire sauce
salt & pepper to taste                                                             1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar

1. Place potatoes in large pot and fill with 1 inch of water.  bring to boil, and cook for 15 minutes, till tender. Throw in green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters, Transfer to large bowl and toss with basil, onion, salt & pepper. Set aside.
2.  In medium bowl, whisk together the vinegar, mustard, lemon juice, garlic, Worcestershire sauce & olive oil. Pour over salad and stir to coat. Taste and season if needed.  Enjoy!


Tex Mex Black Bean & Corn Salad


1-16oz pkg frozen white corn thawed                  1/3 cup chopped cilantro
1-15oz can black bean, rinsed & drained            1/4 cup fresh lime juice
2 tomatoes diced                                                     2 teaspoons white tequila
1/2 red bell pepper, diced                                     salt & ground black pepper
1/3 red onion, diced

Mix all ingredients together in a large salad bowl.   Enjoy!


Refreshing Cucumber Watermelon Salad

1 small red onion,halved & sliced thin          3 baby cucumbers, seeded and cut into cubes
2 Tbsp lime juice                                                1 cup crumbed feta cheese
2 Tbsp extra-virgin olive oil                             1/2 cup mint leaves, sliced thinly
1 seedless watermelon, cut into cubes

1. Mix onion with lime juice for 10 mins. Stir in olive oil.
2. Toss watermelon, cucumbers & cheese together in large bowl. Pour  red onion mix over watermelon. sprinkle mint over salad, toss.  Enjoy!