Spunky Spud Salad

Ingredients:

1 1/2 Tbsp. lemon juice

1/2 Tbsp. olive oil

1/2 Tbsp. Dijon mustard

1 tsp. vinegar

1/8 tsp. dried thyme

1/2 lb. diced potato(es)

1/2 cup chopped broccoli

1/2 cup frozen, thawed and drained peas

2 Tbsp. diced red bell pepper

2 Tbsp. diced celery

1/4 cup drained canned corn

Directions:

Combine all dressing ingredients (lemon juice, olive oil, mustard, vinegar and thyme) and whisk together. Store in refrigerator until ready for use. Place potatoes in pan and cover with water. On high heat, bring potatoes to a boil, and simmer for 15 minutes or more until potatoes are soft. Drain. Combine potatoes, peas, broccoli, peppers, celery and corn in a large bowl. Mix dressing, pour over vegetables and mix gently.

Yield: 2 1/2 cups
Serving Size: 1/4 cup salad is 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: CACFP Menu Planning Guide, Team Nutrition