Oxmoor House MARCH 2010
1. Place potato halves in a single layer in a microwave-safe casserole dish. Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 2 minutes or until tender.
2. While potatoes cook, trim green beans. Add beans to potatoes. Re-cover and microwave at HIGH 2 minutes or until vegetables are tender; drain. Rinse with cold water until cool; drain.
3. While vegetables cook, combine salad greens, olives, and salad dressing; toss well. Place about 1 1/2 cups greens mixture on each of 4 plates. Place 2 potato halves, 3/4 cup green beans, and 2 egg quarters on each plate. Sprinkle with pepper, if desired.
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