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