Ingredients

Leftover steamed potatoes
Leftover green beans and asparagus, thinly sliced (at least 1/4 of the original recipe)
6 sun-dried tomatoes in oil, thinly sliced
2 fire-roasted red peppers, finely diced
1/2 bunch fresh parsley leaves, washed, dried and chopped *
2/3 bunch     fresh chives, washed, dried and finely sliced *
1/2 small red onion, peeled and diced
2 green onions, washed and thinly sliced
4 artichoke hearts (canned), cut into quarters
1 tablespoon (15 mL) red wine vinegar
1 tablespoon (15 mL) lemon juice
4 tablespoons (60 mL) extra virgin olive oil *
1 clove garlic peeled and minced
Sea salt and pepper as needed
 

Directions

Prepare all ingredients as needed. In a serving bowl, whisk together the garlic, vinegar, lemon juice and oil with a little salt and pepper. Add all remaining ingredients and mix well. Taste and adjust the seasoning as needed. Serve immediately or cover and refrigerate to allow the flavours to develop even more.

* Chef Ryan suggests using the Sobeys Compliments brand.