Ingredients
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1 (24 oz) bag fingerling potatoes, rinsed and halved
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3/4 cup red wine vinegar
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2 (5 oz) containers Frigo ® Crumbled Feta Cheese, divided
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1/2 cup olive oil
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1/3 cup Frigo ® Whole Milk Ricotta Cheese
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1/4 cup honey
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2 tbsp honey Dijon mustard
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1 tbsp celery seed
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1 1/2 tsp ground black pepper
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1 tsp salt
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1 small red onion, thinly sliced
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1 can baby artichoke hearts, drained
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1/2 lb spiralized beets, cut into 3-inch lengths
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1/2 lb spiralized butternut squash or sweet potatoes, cut into 3-inch lengths
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1 lb fresh cut vegetables of choice such as sliced red bell peppers, sweet peas, asparagus, and/or corn
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1/4 cup fresh dill, finely chopped
Steps
1
In a medium-sized saucepot, bring the potatoes and cold, salted water to a boil. Reduce the heat and simmer 7–10 minutes or until the potatoes are tender. Drain and then rinse them with cold water. Then, place the potatoes in a large bowl and toss them with ½ cup of red wine vinegar. Set them in the refrigerator while preparing the remaining ingredients.
2
In a blender, mix together 1½ containers of the Frigo® Crumbled Feta Cheese, the olive oil, Frigo® Whole Milk Ricotta Cheese, honey, honey Dijon mustard, celery seed, ground black pepper, salt and the remaining red wine vinegar until the mixture is smooth.
3
Remove the potatoes from the refrigerator and toss them together with the sliced red onion, baby artichoke hearts, spiralized beets, sweet potatoes, fresh vegetables and freshly chopped dill.
4
Spoon the Frigo® Crumbled Feta Cheese dressing over the potato mixture and toss it gently to coat. Finish by garnishing with the remaining Frigo® Crumbled Feta Cheese.
5
Cover and chill for at least 30 minutes before serving.
Comments
Recipe provided by Emily Ellyn for Frigo®