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Title: Potato and Red Pepper Salad Categories: Potato, Salads Yield: 10 Servings ----------------------------------DRESSING---------------------------------- 10 Cloves garlic; unpeeled 1 tb Olive oil 1 c Whipping cream 2 tb Dijon mustard 2 tb Red wine vinegar 1/4 c Fresh parmesan cheese; -grated Salt and pepper to taste -----------------------------------SALAD----------------------------------- 4 lb Red mini potatoes; halved 2 Red peppers; cut into -julienne strips 1 bn Green onions; thinly sliced 1/4 c Fresh basil; chopped 1. Place the unpeeled garlic in a small oven proof disha nd toss with oil. Bake at 350 degrees for 25-30 minutes or until garlic is soft. 2. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl. 3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper. 4. Toss together the salad ingredients with the dressing, season to taste with salt. Notes: to make this salad into a complete meal just add cooked chicken of beef. Recipe by: Dairy Farmers of Ontario pamphlet Posted to recipelu-digest Volume 01 Number 556 by RecipeLu |