I read in the car…. It’s the only time I really have to read magazines.
The other day, on our way to the canal for a bike ride, I was flipping through the August issue of Cooking Light.
There was a recipe for potato salad with a light vinaigrette that caught my eye. I read the caption about adding mashed potatoes to the dressing to make it creamy,,, Then we arrived at the canal.
We rode for about 3 hours.
During that 3 hours I let my mind wander down whatever path it chooses…. I think of it as random meditation with exercise.
One of the paths it chose was that potato salad (food? no surprise there….).
Because I hadn’t actually looked at the recipe, only the photo, my mind put ham in the salad.
Started to seem like a good idea for dinner – except I didn’t have ham.
I had sausages, though….
Well, I got back to the car, checked the recipe and discovered what I had thought was ham was skin-on, red-skinned potatoes.
It was just potato salad…. Just potatoes….
Never mind, Cooking Light…..
You gave me the idea…. I’ll take it from here.
Grilled Sausage, Potato and Green Bean Salad
Total time: 35 minutes
- 4 – 6 sausages, 10oz (300gr) total weight
- 2 medium potatoes (10oz, 300gr), cut into bite-size pieces
- 6oz (240gr) green beans, cut into 1 1/2″ lengths
- 1/2 cup sliced celery
- 3 tbs chopped chives
- 2 tbs chopped purple basil
- 1/2 tsp paprika
- 1 tsp Herbes de Provence
- 1 tbs olive oil
- Creamy Vinaigrette:
- 1 tbs Dijon-style mustard
- 1 tbs mayonnaise
- 3 tbs Greek yogurt
- 2 tbs white Balsamic vinegar
- 2 tbs salad olive oil
- Mix Herbes de Provence, paprika and oil.
- Add potatoes and stir well to coat.
- Cook in a pan on the barbecue until brown and tender, about 25 minutes.
- Cook sausages on the barbecue grill until done. Remove and slice into 1″ lengths.
- Blanch beans in boiling water for 4 minutes.
- Drain put in a bowl of cold water. Drain again when cool.
- Combine all ingredient for vinaigrette in a bowl and whisk well.
- To finish:
- Combine sausages, potatoes, beans in a bowl.
- Add dressing and mix well.
- Stir in chives, basil and serve.
My long-time readers (and everyone else) may remember that I don’t like spiders.
Okay, I have an irrational fear and am absolutely terrified of them.
If they’re in the house or on me I’m paralyzed with fear.
I can’t even look at a photo of a tarantula (I had a hard time typing the word…. shudder…) Any spider with hairy legs…
Enough – I’m going to have nightmares.
Garden spiders, provided they’re in the garden, don’t bother me.
As long as they’re not on me.
I figure spiders are supposed to be in gardens.
They’re not supposed to be on my shoulder.
Garden spiders tend to be very pretty – bright yellow or green.
This one has been in the same spot in my sage for 3 days.
From leg tip to leg tip it’s about 3 inches.
I didn’t actually get very close to take the photos – I have my limits.
But isn’t it pretty?
I love the way the colors are different on the stomach….
It had been on our bedroom window screen for a day, then, apparently, moved down to the herb garden.
It was about 6 inches long.
Pretty or not…. I think I’ve had enough creepy-crawlies for one day.
If you want nutrition information, try this site: Calorie Count