Jurich Salad

Jurich Salad

Courtesy of Idaho Potato Commission 6 Servings • 10 MIn. Prep Time • 30 MIn. Cook Time
Ingredients
1 pkg. brussels sprouts, halved
1 c. fresh corn kernel
1 c. frozen edamame
24 grape tomatoes
2 medium Idaho® potatoes, skin on, cut into large dice
1 head cauliflower, cut into spears
1/4 c. olive oil
2 Tbsp. fresh thyme
1 lemon, juice
1/2 c. red onion
salt and pepper, taste
2 Tbsp. red wine vinegar

Directions:

1. Cook the brussels sprouts and cauliflower in boiling salted water until tender. Drain and cool in ice water.

2. Cook the corn and edamame in boiling water. Drain and cool.

3. Cut potatoes into cubes and cook in water until tender. Drain and cool.

4. Combine all cooked/cooled ingredients, add all remaining ingredients and toss to mix well; adjust seasoning as needed.

* Recipe courtesy of Brian Lenihan, Executive Chef, The Dwight School, New York City.