I am instinctively drawn to any version of a wedge salad.  The traditional wedge salad is of course crisp iceberg lettuce cut into wedges, topped with salty bacon, tomatoes, and a creamy blue cheese dressing.  This version from Cooking Light magazine is an elegant version of the classic that starts with tender Bibb or butter lettuce instead and the lovely twist of roasted potatoes and slim French green beans.  Along with red onion slices and peppery radishes, I love that this salad acts as your green vegetable side dish as well as your starch with the inclusion of the potatoes.  This is a simple side salad that works well with your favorite grilled steak or even at lunch with the addition of a tuna steak or sliced poached chicken.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/lettuce-wedge-potato-salad)

Tagged: bibb lettuce, Cooking Light, green beans, haricots verts, potatoes, radishes, red onion, Salad, vinaigrette, wedge salad