Pretty Picnic Salad By: Paula Marchesi

By EdieK

"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

• VINAIGRETTE:
• 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
• 1 1/2 cups cubed mozzarella cheese
• 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

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

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 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.
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.