Courtesy of Idaho Potato Commission
6Servings•10 MIn.Prep Time•30 MIn.Cook Time•
原料：
- 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
说明：
- Cook the brussels sprouts and cauliflower in boiling salted water until tender. Drain and cool in ice water.
- Cook the corn and edamame in boiling water. Drain and cool.
- Cut potatoes into cubes and cook in water until tender. Drain and cool.
- 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.
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