Title: Roasted Red Pepper Salad
Categories: Side-, Sal
Yield: 4 Servings

2 c Roasted red peppers; cut
-into 1-inch pieces
2 c Finely diced celery
2 c Zucchini; cut into 1/2-inch
-cubes, parboiled for 1
-minute
2 c Freshly cooked corn kernels;
-or thawed frozen
2 Cloves parboiled garlic;
-minced
1/2 c Mayonnaise; low fat or not
Lemon juice; to taste
Dijon mustard; to taste
Salt and freshly ground
-black pepper, to taste

Combine the peppers, celery, zucchini and corn.

Mash the garlic with the mayonnaise, and season to taste with lemon juice,
mustard, salt and freshly ground black pepper.

Combine vegetables with dressing.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax.net>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MC-Recipe Digest
V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997