Environmental Nutrition: Mighty microgreens
Pepper to taste
1/2 cup extra virgin olive oil
2 tablespoons tarragon, minced
1. Cook green beans in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to a bowl of water with ice cubes to stop the cooking. When cool, drain and dry well.
2. Place potatoes in a large pot of cold water, and bring to a boil. Turn heat down, and gently simmer until they are just tender. Drain and cool. Cut into quarters.
3. Mix vinegar, mustard, salt and pepper together in a medium bowl. Slowly drizzle the olive oil in while whisking.
4. Add the tarragon, potatoes, green beans and mushrooms; toss gently.
5. Make a mound of microgreens on individual plates, and spoon potato and green bean mixture on top.
Nutrition Information Per Serving: 247 calories, 18 grams (g) fat, 3 g saturated fat, 20 g carbohydrate, 3 g protein, 4 g dietary fiber, 55 milligrams sodium, 2 g sugar
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
