| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Potatoes, peeled, cooked, cooled & cubed |
| 1 |
c |
Peas, blanched |
| 1 |
c |
Carrots, sliced & blanched |
| 1/2 |
c |
Green bell pepper, chopped |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Lemon juice |
| 2 |
ds |
Tabasco sauce |
| 1 |
tb |
Brown sugar |
| 2 |
|
Garlic cloves, chopped |
| 1 |
tb |
Parsley |
|
|
Salt & pepper |
INSTRUCTIONS
Put cooked potatoes & blanched vegetables with the celery & bell pepper in
a large bowl. In a blender, combine oil, lemon juice, sugar, garlic,
tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds
till smooth. Pour over the vegetables & gently toss till they are well
coated. Chill in the refrigerator.
Posted by Mark Satterly in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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