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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A homemade vinaigrette seasoned with thyme and garlic oats this colorful salad that you'll make again and again. I like to garnish it with paprika. It's ideal for warm-weather picnics and patio parties. Ingredients:
5 medium red potatoes (about 1-3/4 pounds) |
1/2 pound fresh green beans, cut into 2-inch pieces |
1 medium sweet red pepper, cut into strips |
1 cup frozen corn, thawed |
1 celery rib, thinly sliced |
1 medium carrot, shredded |
3 green onions, thinly sliced |
1-1/2 cups cubed part-skim mozzarella cheese |
vinaigrette: |
2/3 cup olive oil |
2 garlic cloves, minced |
1/4 cup white wine vinegar |
2 tablespoons minced fresh thyme |
1 to 1-1/2 teaspoons salt |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
Directions:
1. Cut potatoes into 1/2-in. 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 10-15 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.
2. 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. Yield: 12 servings.
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