Keep cool on the dunes with a fresh summer salad - easy for the beach because it has most all of the meal inside a single container! On our first visit to the beaches of Delaware, our new state, we only complemented this salad with a nice Saga Blue Brie and crackers.
1 1/2 lb. small red or yellow potatoes (fingerling), 1-inch
1/2 lb slice (about 1/2-inch) of cooked deli ham, diced
1/4 lb Genoa salami, diced
2 green onions, chopped
1 cup shredded carrot (2 cups julliened, packaged)
1/2 lb Dill Havarti cheese, finely diced
1 pint grape tomatoes
1 14-oz. can artichoke hearts, drained well and quartered
2 cups cooked elbow or shell macaroni
6 cups packed baby spinach leaves
1 can chick peas, drained
Dash red pepper flakes
Palmful parsley, minced
Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbsp. Dijon mustard
1 clove garlic, pressed through garlic press
1/2 tsp salt
1/2 tsp pepper
1 tsp Herbes du Provence (or Italian herbs)
Whisk together the dressing ingredients and set aside. Meanwhile cover the potatoes in a pot with cold water and bring to a slow boil. Cook for about 10 minutes, just until tender - if anything, under cook a bit as they can stand and cook a bit more after they are drained. Drain the potatoes and set aside to cool to room temperature. Gently fold salad ingredients together and mix with dressing. Serves 6-8.
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