1 (12.84-ounce) box Mrs. T’s® potato and cheddar mini pierogies
1/2 cup white balsamic or cider vinegar
1 small garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 large tomato, coarsely chopped
1 medium cucumber, seeded if necessary and coarsely chopped
1/4 cup red onion, thinly sliced and halved
4 ounces feta cheese, crumbled
lettuce leaves
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| Sauté pierogies as box directs. Combine vinegar, garlic, salt and oregano in small bowl; whisk in olive oil until well blended. Combine sautéed pierogies, tomato, cucumber, red onion, feta and vinaigrette in large bowl; toss to mix well. Spoon mixture onto lettuce-lined platter to serve. Serves 4.
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