Picnic Salad for 12

[Guest guest]

Picnic Salad

 

~~~Salad~~~

5 medium red potatoes (about 1-3/4 lb.)

1/2 lb. fresh green beans, cut into 2 " pieces

1 medium sweet red bell pepper, cut into strips

1 cup frozen corn, thawed

1 celery rib, thinly sliced

1 medium carrot, peeled and shredded

3 green onions, thinly sliced

1-1/2 cups cubed mozzarella cheese

 

Cut potatoes into 1/2 inch slices; cut each slice into four pieces. Place in

a large sauce pan and

cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20

minutes or until tender.

 

Place beans in a small sauce pan and cover with water. Bring to a boil.

Reduce heat;

cover and cook for 8 to 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.

 

~~~Vinaigrette~~~

2/3 cup extra virgin olive oil

2 garlic cloves, minced

1/4 cup white wine vinegar

2 TB minced fresh thyme

1 to 1-1/2 tsp. salt

1/2 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. ground black pepper

 

In a small bowl, whisk all the vinaigrette ingredients together. Pour over

vegetables;

toss to coat.

 

Serve salad at room temperature or chilled. 

 

Yield:  12 servings.