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Lemon Pepper Salad (Kari Boyd's Recipe modified)
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| Serves: 6 Ingredients: | |
| 8 oz. | sugar snap peas |
| 1 ½ pounds | red potatoes |
| 2 teaspoons | salt |
| 2 tablespoons | Lemon Pepper |
| 1 | lemon |
| 1 | garlic clove, pressed |
| ½ cup | olive oil |
| 1 medium | red bell pepper |
| ½ small | red onion |
| ½ cup | chopped fresh parsley |
1. Steam peas until crisp-tender. Drain, rinse under cold water and set aside.
2. Slice potatoes using a mandoline or a knife to get 1/8” slices. Place potatoes, salt and 4 cups water into microwave safe bowl and cover lightly. Microwave for 13-16 minutes or until tender, stirring twice, drain and set aside.
3. For dressing, juice lemon to measure 2 tablespoons. Combine juice, lemon pepper and garlic in a small bowl. Add oil and whisk constantly; set aside.
4. Thinly slice bell pepper and onion. Combine peas, bell pepper, onion, artichokes and parsley in a bowl and mix well. Add potatoes and dressing; toss gently. Serve warm.
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