Warm Vegetable Salad

Warm Vegetable Salad Recipe

[wpurp-searchable-recipe]Warm Vegetable Salad – – assorted red (white and purple new potatoes), green beans (trimmed and halved), jar red roasted peppers (12-ounce), jar artichoke hearts (12-ounce), bunch scallions (sliced), chopped fresh flat-leaf parsley, garlic cloves (minced), chopped oregano leaves, white wine vinegar, lemon (zested and juiced), extra virgin olive oil, salt, freshly ground black pepper, Bring a large pot of salted water to a boil over high heat. Add potatoes and cook until tender, 10 to 12 minutes. Remove to a cutting board, and add green beans to the pot. Cook until tender, about 3 minutes. Remove green beans to a large bowl. Slice potatoes in half while still warm and add to green beans. Remove peppers from jar and slice into wide strips; add to bowl along with artichoke hearts, scallions, parsley, and garlic. Toss to combine. In a small bowl, combine oregano, vinegar, lemon juice and zest. Whisk in olive oil. Stir in salt and pepper. Toss warm vegetables with the herb vinaigrette. Serve immediately. Serves 4 to 6.; – – Side Dishes – Farm to Table Fabulous – We Love to Cook[/wpurp-searchable-recipe]