Ultimate Spring Salad

🥘 Ingredients

• Baby Carrots
  8 oz
• Basil
  1 oz
• Chives
  ¼ ounce
• Fresh Mozzarella
  8 oz
• Pesto
  4 oz
• Radishes
  6 unit
• Red Bell Pepper
  2 unit
• Sugar Snap Peas
  12 oz
• Yukon Gold Potatoes
  24 oz
• olive oil
  4 tsp
• pepper
• salt

🍳 Cookware

• large pot
• baking sheet
• large bowl
• medium bowl

1. 

   1

    Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Cut Yukon Gold Potatoes into ½-inch cubes. Core, seed, and remove white ribs from Red Bell Pepper , then cut into 1-inch squares. Trim any stems from Sugar Snap Peas .

   Yukon Gold Potatoes: 24 oz, Red Bell Pepper: 2 unit, Sugar Snap Peas: 12 oz
2. 

   2

    Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Roast in oven until tender, ⏱️ 20 minutes to ⏱️ 25 minutes total (we'll be adding more ingredients to the sheet halfway through roasting).

   olive oil: 4 tsp, salt, pepper
3. 

   3

    Once water is boiling, add Baby Carrots to pot and let boil. After about ⏱️ 6 minutes , add snap peas. Continue cooking until carrots and snap peas are just tender with a little bit of bite left, about ⏱️ 2 minutes more. Drain, then transfer to a large bowl along with Pesto .

   Baby Carrots: 8 oz, Pesto: 4 oz
4. 

   4

    In a medium bowl , toss bell pepper with a drizzle of olive oil and a pinch of salt and pepper. After potatoes have roasted ⏱️ 10 minutes to ⏱️ 12 minutes , add bell pepper to same sheet. Return sheet to oven and continue roasting until potato and bell pepper are tender, ⏱️ 10 minutes to ⏱️ 12 minutes longer.
5. 

   5

    Meanwhile, halve Radishes through the stem end. Tear Fresh Mozzarella into bitesized pieces. Pick Basil leaves from stems and discard stems. Roughly tear leaves into pieces. Finely chop Chives

   Radishes: 6 unit, Fresh Mozzarella: 8 oz, Basil: 1 oz, Chives: ¼ ounce
6. 

   6

    Add potatoes, peppers, chives, and radishes to bowl with pesto and veggies. Toss to combine. Season with salt and pepper. Divide mixture between plates. Sprinkle with mozzarella and basil and serve.