Spring Vegetable Confetti Salad

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  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 12 servings

Ingredients

3
cups fresh sugar snap peas
2 1/2
lb assorted small potatoes (such as small Dutch yellow, Peruvian blue and Red Bliss) 1/2 cup thinly sliced radishes
1
yellow bell pepper, chopped
1
cup champagne vinaigrette dressing
1
teaspoon pepper
1/4
teaspoon salt

Directions

  1. 1 In large saucepan, heat 2 quarts (8 cups) water to boiling. Add sugar snap peas. Cover; cook 1 minute. Remove peas from boiling water; immediately rinse with cold water until cooled. Drain. Return water to boiling. Add potatoes. Cover; cook 10 minutes or until tender. Drain. Immediately rinse with cold water until cooled. Cut any large potatoes in half.
  2. 2 In large bowl, mix peas, potatoes, radishes and bell pepper. Drizzle with dressing; toss to coat. Sprinkle with pepper and salt. Serve immediately or refrigerate until serving time.

Notes

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Nutrition Information

Recipe Step Photos

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