(great ‘Resistant Starch’ recipe)
Make a vinaigrette of the following, modify with what you have on hand, or simply use 1/2 C of your fave oil/vinegar salad dressing
1 garlic clove (pressed/crushed)
1/4 t black peppercorns
1/2 t dried tarragon (or thyme or oregano)
grated zest of 1 lemon
1 large finely diced shallot or 1/4 C thinly sliced green onion
1/3 C olive oil
2 T+ vinegar (taste the dressing once mixed – you may want more acid)
salt to taste
Put it all in a lidded jar and shake it up baby!
3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.
1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.
Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.