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Salads - Pretty Picnic Salad



INGREDIENTS
  • 5 medium red potatoes
  • 1/2 pound fresh green beans, cut into 2-inch pieces
  • 1 medium red sweet pepper, cut into thin strips
  • 1 cup frozen corn, thawed
  • 1 celery rib, thinly sliced
  • 1 medium carrot, shredded
  • 3 green onions, thinly sliced
  • 11/2 cups cubed mozzarella cheese
  • Vinaigrette:
  • 2/3 cup olive oil
  • 2 garlic cloves, minced
  • 1/4 cup white wine vinegar
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

INSTRUCTIONS
Cut potatoes into ½-inch slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.
In a large bowl, combine the red pepper, corn, celery, carrot, onions, and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
 
 
 
 
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
 
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