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CATEGORY CUISINE TAG YIELD
German Salad 6 Servings

INGREDIENTS

1 lb Dried mostaccioli; twists or other substantial pasta
1 c Chile mayonnaise; see recipe
3 Cloves (large) garlic; minced
1 1/2 tb Fresh lime juice
2 ts Dijon or hot German mustard
2 c Well-rinsed; stemmed, lightly packed spinach leaves; cut in narrow ribbons
1 Fresh or pickled Jalapeno; finely slivered
1 Red bell pepper; cut in long thin strips
6 Pickled red cherry peppers; halved
1 c Fresh snow peas; cut in diagonal slivers
1 c Marinated artichoke hearts (3 6-oz jars=1 cup) -or-
1 cn (1-lb) artichoke hearts; drained; marinated and marinated overnight in Italian salad dressing

INSTRUCTIONS

Following package directions, cook pasta in boiling water just until tender
to bite. Drain and set aside. Combine Chile Mayonnaise, garlic, lime juice
and mustard in a food processor; process until smooth. Combine pasta,
spinach, jalapeno, bell pepper, cherry peppers, snow peas and atrichokes.
Add dressing and toss lightly. Taste; adjust seasonings. Before serving,
refrigerate until cool, at least 2 hours (or as long as overnight). Makes 6
servings. You may substitute any seasonal vegetables for the artichoke
hearts, peas, spinach and peppers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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