Lunch: Garden State Salad Recipe

Ingredients

2 medium potatoes
1 small bunch romaine, torn
2 large tomatoes, cut into wedges
1 cup diced cucumber
1/2 cup chopped celery
1/2 medium green pepper, cut into strips
1 small carrot, shredded
3 hard-cooked eggs, chopped
1/2 cup pitted ripe olives
3 radishes, sliced

Instructions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.

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