Servings: four as a light lunch or six as a side dish.
For a dressier presentation, make the potato salad with only the scallions, olives, and feta. Then dress the beans, artichokes, and peppers individually (you’ll need a double batch of dressing). Line each plate with a few leaves of bibb lettuce drizzled with dressing, and arrange all the elements artfully on top. If you like, add a bit of canned tuna or cooked chicken.
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We really liked this and have made it 3 times. It went amazingly well with a dinner of baby back ribs. I make two changes; I'm not a fan of oregano, so I use julienned fresh basil. At my husband's request I have added some Dijon mustard with seeds to the dressing. Also, next time I make this to accompany a heavy meat dish, I will leave out the cheese.
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