Grilled Idaho Potato Primavera Salad
Grilled Idaho Potato Primavera Salad
Servings: 6 servings
Ingredients
- 2 Lbs. Idaho Russet potatoes scrubbed
- 1/2 Lb. Yellow wax beans cleaned and trimmed
- 1/2 Lb. Green string beans cleaned and trimmed
- 1/2 Lb. Sugar snap peas cleaned and trimmed
- 1 Stalk Broccoli cleaned and cut into 6 spears
- 1 Large Carrot cleaned and cut into 6 strips
- 1 Red onion thinly sliced
- 1 Bunch Scallions cleaned and trimmed
- 1 Tbls. Olive oil
- 1/3 C. Light ranch salad dressing
- 6 Redleaf lettuce leaves
- 1 Tbls. Tropical fruit juice concentrate
- 6 Sprigs Arugula
Directions
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Place potatoes in a large saucepan, cover with water and cook 15-20 minutes, Drain and set aside. Blanch the beans, peas, broccoli and carrots in boiling water. Remove to a large bowl of ice water. Drain and pat dry. Slice potatoes lengthwise ½-inch thick. In a large bowl, combine potatoes and blanched vegetables. Add red onion, scallions and olive oil, tossing lightly to coat vegetables.
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Prepare grill. Arrange potatoes and vegetables in adjustable grill basket. Grill vegetables over medium coals, rotating occasionally, 5-10 minutes for each side, until potatoes and vegetables start to brown. Place grilled potatoes and vegetables in a large bowl, drizzle salad dressing over all, tossing to coat evenly.
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Line 6 plates with redleaf lettuce leaves. Divide potatoes and vegetables among plates. Garnish each with a sprig of arugula.
