Jurich Salad

Jurich Salad

Brian Lenihan
The Dwight School
New York, NY

Yield: 6 servings



  1. Cut potatoes into large dice.
  2. Cook potatoes, Brussels sprouts, cauliflower florets, corn kernels and edamame in separate pots of salted, boiling water until each is just crisp tender. Drain each and cool.
  3. Cut Brussels sprouts in half. Cut grape tomatoes in half. Combine cooked and cooled potatoes, Brussels sprouts, cauliflower, corn, edamame, tomatoes and onions in large bowl
  4. Whisk together remaining ingredients in small bowl. Pour over vegetables and toss gently to coat.