Recipes

Serves 6 – 8
Ingredients:
1½ lbs baby red skin potatoes
½ lb green beans
¼ cup parsley, chopped
4 hard boiled eggs, quartered
½ slivered almonds
¾-1 cup Lizzie's House Dressing
Salt & pepper to taste
Sprinkle of paprika for garnish
Red onion slices

Directions:

1. Boil the potatoes until a knife comes out clean when inserted into skin, cut into quarters length wise, do not peel.
2. Trim the ends off the beans. Cut into one inch pieces and blanch for 3 minutes in boiling water.  Remove and place in ice water to stop them from cooking.
3. Toast the almonds slivers until light brown.
4. To make the salad, mix the potatoes, beans and parsley with Lizzie's House Dressing and salt & pepper to taste.  Top with roasted almonds.  Arrange the quartered eggs on top and sprinkle with paprika.  Add some thin slices of red onion.
5. Toss when ready to serve.

This is delicious either warm or cold.

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