Turtle and Green Bean and New Potato Salad

Well, no, of course I'm not going to put Turtle in the salad, but I drew a quick sketch of her sitting by Raf. Then I took the photo of her upside-down on the futon. You can see a little of her shaved belly. Salad below photo! Tammy asked me for it some time ago, and when I served it at church, my bp went up, so I waited until now. BTW, everyone loved this salad, and I made 1 1/2 the recipe. It was eaten right up...the Bishop liked it, too.

Green Bean and New Potato Salad

This may be prepared the night before and stored in the refrigerator. Makes 8 servings.

2 lb. new red potatoes, quartered
1 tsp. salt
2 qt. water
2 Tbsp. salt
2 lb. thin fresh green beans, trimmed
Rosemary Vinaigrette

1. Bring new potatoes, 1 tsp. sale, and water to cover to boil in a Dutch oven; cook 18-20 minutes or until potatoes are tender. Drain and let cool.
2. Bring 2 qt. water and 2 Tbsp. salt to boil in a Dutch oven; add beans. Cook 6 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Combine green beans and potatoes in a large bowl. Pour Rosemary Vinaigrette over green bean mixture, tossing to coat. Cover and chill until ready to serve.

Rosemary Vinaigrette

Store dressing in an airtight container in the refrigerator up to 2 days.

1/2 cup white balsamic vinegar
1/4 cup honey
2 garlic cloves
2 Tbsp. chopped fresh rosemary leaves
1/4 medium-size red onion
1 Tbsp. Dijon mustard
1/2 tsp. salt
Freshly ground pepper to taste
1/2 cup extra virgin olive oil

1. Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides. With blender or processor running, gradually add oilve oil in a slow, steady stream; process until smooth.