Harvest Green Bean Salad

H a r v e st

G r e e n B e a n S a l a d

Ingredients ½ fennel bulb 1 lb. green beans, trimmed 1 lemon, juiced 1 Tbsp. Dijon mustard ⅓ cup + 1 Tbsp. extra virgin olive oil ½ tsp. coarse kosher salt ¼ tsp. black pepper 1 cup pecans ⅓ cup dried cranberries

1. Using food guider, slice fennel using Mandoline round knob set to #2, triangular knob to “lock” and select the straight v-shaped blade insert. Place slices in SmartSteamer Colander Tray. 2. Place green beans in SmartSteamer Base. Place Colander Tray on top and cover. Fill water tray with 1¾ cups water. Place

SmartSteamer Base over water tray, cover and microwave on high power 10 minutes. 3. Mix lemon juice, mustard, ⅓ cup olive oil, salt and pepper in Quick

Shake Container. 4. Add green beans, fennel, pecan and cranberries into large bowl with dressing and stir to combine. 5. Serve immediately.

Directions

H e a l t h y

R e d P o tat o S a l a d

Ingredients 10–12 petite red baby potatoes 3 eggs 2 green onions, chopped 2 Tbsp. fresh dill, chopped ⅔ cup low-fat Greek yogurt 1 Tbsp. Dijon mustard ½ tsp. coarse kosher salt ¼ tsp. black pepper

Directions 1. Place potatoes in the SmartSteamer Base, fill water tray to max fill line with 1¾ cup water and microwave on high power 17–18 minutes, until potatoes are fork-tender. 2. While potatoes cook, in Chef Series 3 Qt. Saucepan over high heat, bring water to a boil, add eggs and cook about 7–9 minutes. 3. Once eggs are cooked, remove from water and allow to cool. Peel eggs. Cut eggs using Slice ’N Wedge with wedge insert. Place in a medium bowl. 4. After SmartSteamer Base has cooled, lift from water try and run cold water over potatoes to cool. Cut potatoes using Slice ’N

Wedge with wedge insert and add to bowl. 5. Add green onions, dill, Greek yogurt, Dijon mustard, salt and pepper to bowl and stir well to combine.