Summer Platter Salad

Name: Summer Platter Salad
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 10
Cuisine: Global
Ingredients: 2 bunches baby beets (about 1/2 lb total), trimmed with 1/2-inch stems left intact; 237 milliliters canned drained black-eyed peas, rinsed; 2 bunches or 2 pints red and yellow cherry tomatoes; 1 teaspoons coarse salt; 10 servings Coarse salt and freshly ground pepper, to taste; 946 milliliters English cucumber, thinly sliced on the diagonal (about; 1 bunch fresh basil, for garnish; 4 slices new potatoes, cut crosswise into 1/2-inch-thick slices; 237 milliliters extra-virgin olive oil; 1 red onion halved and thinly sliced about 1 cup; 10 servings Freshly ground pepper, to taste; 237 milliliters red onion, halved and thinly sliced (about; 59 milliliters shallot, minced (about; 59 milliliters sherry vinegar; 227 grams sugar snap peas; 6 smalls tomatoes, halved crosswise

Summer Platter Salad might be just the side dish you are searching for. This recipe serves 10. One serving contains 89 calories, 4g of protein, and 3g of fat. Only It will be a hit at your The Fourth Of July event. If you have sherry vinegar, basil, coarse salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 12 minutes.