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Refreshed Entree Salad

Prep Time: 30 minutes
Cook Time: 2 hours
Course: Main Course, Salad
Cuisine: Vegan, Vegetarian, Whole Food Plant Based
Keyword: Entree, Salad
Servings: 8
Calories: 278kcal


  • 1 Lb Potatoes Small, Fresh, Whole Cooked and Cooled
  • 1 Lb Asparagus Fresh, Trimmed, Blanched, and Cooled
  • 1 Lb Green Beans Fresh, Trimmed, Cooked, and Cooled
  • 1 Lb Beets Medium to Small, Fresh, Cooked, Cooled and Sliced
  • ½ Lb Garbanzo Beans Cooked, Rinsed, Drained, Cooled. Or 1 15 oz can, rinsed.
  • 1 Lg Red Bell Pepper Julienned
  • 8 Oz Greens Organic Spring Mix
  • ½ Red Onion Sliced (optional)
  • 1 Cup Micro Greens
  • tsp Salt For cooking Potatoes,Beets and Green Beans (Optional)

Mustard Dressing

  • 1 Cup Mustard Prepared
  • ½ Cup Red Wine Vinegar
  • 4 Tbsp Tahini (Ground Sesame Seeds)
  • Pepper To Taste
  • Water To Thin


  • Boil the new potatoes with skin and covered with salted water for about 10- 15 min. Check for doneness by piercing with a fork. They should be soft throughout without being mushy. Rinse with cold water, drain, set aside to cool. Slice.
  • In a pan, cover the fresh, )ends trimmed) beans with lighlty salted water. Bring to boil and cook about 5 min. Test often. They should be firm but but not crunchy. Rinse in cold water, drain, set aside to cool.
  • To blanch asparagus, bring 2 cups of water to boil in a pan. Lay the asparagus in the water. Toss to cook all sides. Cook only for 5-10 seconds. The asparagus should become bright green and remain crunchy.
  • Prepare beets by trimming stems down to 1/2 in. Leave the small stems and skin on the beets to cook. Boil 12 cups of lightly salted water. Add beets and cook 20-30 minutes, depending on the size. To check doneness, pierce with a fork. They should be tender, but not mushy. Remove from boiling water, place in cold water to cool. Cut off stems and slip off the skin. Slice
  • Garbanzo beans are best when cooked fresh, though a can of rinsed garbanzo beans will work in this recipe just fine. To cook fresh garbanzo beans, I like to do a quick soak by covering the beans with water in a pan. Bring to a boil, remove from heat and let sit for 1 hour. Rinse, cover with fresh water, and bring to a slow boil. Cook approximately 30 mins to one hour until cooked through. They should be soft but firm when mashed with a fork. Rinse with cold water to cool the cooked garbanzo beans.
  • Slice the red bell pepper into long thin strips.
  • Pat dry all prepared vegetables. I prefer to arrange the prepared vegetables and garbanzo beans on the bed of greens and top with microgreens. It's a beautiful presentation. Your family or guests can create their own salad by choosing all or some of the ingredients.
    The same vegetables are beautiful when arranged on a charcuterie board and served with the dressing as dip.

Mustard Vinaigrette

  • Whisk ingredients together. The Mustard Dressing is deeply concentrated so a little goes a long way. To mellow flavor and adjust consistency, add additional water as desired.


Calories: 278kcal | Carbohydrates: 44g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 860mg | Potassium: 1062mg | Fiber: 12g | Sugar: 11g | Vitamin A: 817IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 6mg
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