Veggie Salad w/ Sherry Vinaigrette

We love this salad so much that we've had it twice this week.  The great news about this salad is that it is not only healthy but it is very filling.

Serves 2-3

Romaine lettuce, chopped
1/2 onion, sliced thinly and halved
1/2 zucchini, chopped in bite size pieces
red potatoes, chopped in bite size pieces
french green beans, halved
tomato, chopped
1 small corn on the cob, cooked and kernels cut off cob
sweet peppers, chopped
pepperocini, chopped
feta cheese, crumbled
gouda cheese, diced
1 tablespoon horseradish
Olive oil
salt & pepper

Dressing: 
Grapeseed or olive oil
sherry vinegar
dijon mustard

1.  In a saute pan, heat olive oil and add onion and zucchini.  Add a little salt and cook at medium heat for 5-8 minutes or until lightly browned.
2. In a small saute pan with water, add green beans and simmer for 1-2 minutes or until tender. Drain and set aside.
3. In a small pot filled with water and some salt, add red potatoes and cook until tender, about 10-15 minutes depending on the size of the chopped potatoes.
4. Meanwhile, prepare in a bowl, the lettuce, tomato, peppers, pepperocini, feta cheese, gouda and pepper.  Add the sauteed onion, zucchini and green beans.
5.  Once potatoes are done, drain and heat up a saute pan with some olive oil, add potatoes, pepper and horseradish.  Cook the potatoes for a few minutes and then add to the salad.
6.  To make the vinaigrette, add 2 tablespoons grapeseed or olive oil, 1 tablespoon dijon mustard and 2 tablespoons sherry vinegar, salt and pepper.
7. Toss the salad with the dressing and serve. Delicious!!