Hearty Salad on Greens

Ingredients

• 4 peeled (or not) potatoes, chopped into 3/4” cubes
• 6 cloves garlic, peeled
• olive oil spray
• sprinkle of salt
• 1 large bunch trimmed and steamed green beans
• 8 boiled eggs, peeled (optional)
• 1 large red pepper, sliced
• 1 large yellow pepper, sliced
• 1 Vidalia onion, minced
• 1 long cucumber, sliced
• 1-2 avocados, cut into 1 inch chunks
• 1 small can artichoke quarters
• 1/2 jar black olives, pitted
• 1 box cherry tomatoes
• Garden greens or a bag of washed greens to make a salad bed on a platter
• white wine vinegar
• 1/2 cup extra virgin olive oil
• Shaved vegan cheese of choice
• Croutons
• Spray or toss the potatoes and garlic cloves with olive oil and sprinkle them with salt. Roast in a single layer at 425 degrees until golden, approximately 20 minutes. Remove.
• Steam trimmed whole beans until al dente. Save on a plate.
• Prepare all vegetables by slicing or chunking.
• Arrange washed greens on a salad platter or wide bowl.
• Arrange steamed beans in a whirled circle on the greens.
• Arrange potatoes and garlic in the center of the beans.
• Arrange peppers, onions, artichoke hearts, and olives as desired.
• Mix vinegar and olive oil together in the proportion and amount you like (2/3 cup vinegar and 1/3 cup or more olive oil is nice) and drizzle over the arranged platter.
• Top with shaved cheese and croutons.
• Serve as an entree with crusty bread.