1 pound Florida green beans, snipped
2 pounds Florida red potatoes, halved
1 cup Florida red bell pepper, diced
1/2 cup Florida red onion, minced
2 teaspoons Florida garlic, minced
3 tablespoons fresh dill
1 teaspoon Florida sugar
1 tablespoon Dijon mustard
4 tablespoons balsamic vinegar
1/2 cup salad oil
Salt and freshly cracked black pepper to taste
Servings: 10
Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour.
Yield: Serves 8-10
Servings: 10
2 pounds Florida red potatoes, halved
1 cup Florida red bell pepper, diced
1/2 cup Florida red onion, minced
2 teaspoons Florida garlic, minced
3 tablespoons fresh dill
1 teaspoon Florida sugar
1 tablespoon Dijon mustard
4 tablespoons balsamic vinegar
1/2 cup salad oil
Salt and freshly cracked black pepper to taste
Servings: 10
Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour.
Yield: Serves 8-10
Servings: 10
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