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Norma Wade's Rapid Recipes
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Potato and Prosciutto Salad
6 medium red potatoes, unpeeled
2/3 cup olive oil
1 lb. green beans - cut into 2" pieces
1/2 cup lemon juice
2 red bell peppers, thinly sliced
4 Tbsp. water
3 cups frozen corn, thawed
2-4 minced cloves
12 oz. mozzarella cheese, cut into 1/2" cubes
3 Tbsp. thyme leaves
6 oz. thinly sliced prosciutto, cut into strips
Salt and pepper
6 green onions, sliced
Cook potatoes until tender; drain and cool. Cut into 1/2" thick slices. Cook green beans until tender; drain and cool. Combine all ingredients in a bowl. Mix oil, lemon juice, water, garlic, and thyme. Pour dressing over potato mixture. Toss to coat and season to taste.
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