Name: Moroccan Vegetable Salad
Yield: Serves 4–6
Ingredients: 1 large cucumber, thinly sliced; 2 cold, boiled potatoes, sliced; 1 each red, yellow and green bell peppers, seeded and thinly sliced; 2/3 cup pitted olives; Salt (optional); 3 garlic cloves, chopped; 3 scallions, sliced or 1 red onion, finely chopped; 4 tablespoons olive oil; 1 tablespoon white wine vinegar; Juice of 1/2 lemon; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh cilantro leaves

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Moroccan Vegetable SaladDenise Herrick Borchert

An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.

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