Veggie and Potato Salad With Boursin Fine Herbs Dressing and Mini Burgers

Published on February 8, 2024

Veggie and Potato Salad With Herbed Vinaigrette and Mini Burgers

Veggie and Potato Salad With Herbed Vinaigrette and Mini Burgers

Veggie and Potato Salad

Ingredients

Instructions

Boil 3″ potatoes with skin on for 30 to 35 minutes or until tip of knife easily slips in to the middle. Cool, chill, peel and cut into 3/4″ pieces.

Heat water in a pan. Par-boil cauliflower florets for 5 minutes, remove, run under cold water to stop cooking, and chill. Par-boil broccoli 3 minutes, drain, run under cold water to stop cooking, and chill.

Arrange salad ingredients on a plate and sprinkle with chives and parsley and drizzle with Boursin Fine Herbs Dressing (recipe below). Or place all ingredients in a large bowl and toss with dressing. Place lettuce leaves, broken or left whole on dinner plate and spoon the salad over them.

Serve with Mini Burgers With Fresh Rosemary, Thyme and Oregano (recipe below).

ingredients for salad
assembled salad

Boursin Fine Herbs Dressing

Ingredients

Instructions

Blend all ingredients in a food processor and blend until smooth.


Mini Burgers With Fresh Rosemary, Thyme and Oregano

Ingredients

Instructions

(You can soak the cut red onion in ice water for 10 minutes to remove the sharpness and it may also help with digestion for those who have trouble with raw onions.)

Mix all ingredients in a bowl, mix with a large fork, then form into mini burgers about 1 1/2 ounces each. Heat a skillet to medium high. Add oil and tilt and swirl to coat the pan. When oil is hot, slip the burgers into the pan. Brown each side for 2 minutes. Turn heat off and let rest 5 minutes to reabsorb juices.

ingredients for mini burgers
preparing mini burger mix
shaping mini burgers
cooking mini burgers
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Merrifield Nursery, Fairfax, VA