Monday, July 22, 2013

Cannellini Bean and Escarole Salad with Crispy Potatoes

Finally a winning salad!  Our final Blue Apron meal was definitely our favorite of the week.

Cannellini Bean and Escarole Salad with Crispy Potatoes


It was pretty easy to prepare, but the potatoes definitely took some time since they had to be boiled for 10 minutes and then baked for 25 minutes.  I also sautéed the onions a bit instead of incorporating them raw.



Overall a delicious, easy salad that we BOTH loved!  This was another recipe that incorporated pretty basic ingredients.  It also would have been great with a little grilled chicken.  The dressing was also quite tasty.  Learning how to make a variety of homemade salad dressings has been one of the many perks of this subscription


Score: 7/10

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