| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potato, Salads | 10 | Servings | |
INGREDIENTS
| 10 | Cloves garlic, unpeeled | |
| 1 | T | Olive oil |
| 1 | c | Whipping cream |
| 2 | T | Dijon mustard |
| 2 | T | Red wine vinegar |
| 1/4 | c | Fresh parmesan cheese |
| grated | ||
| Salt and pepper to taste | ||
| 4 | lb | Red mini potatoes, halved |
| 2 | Red peppers, cut into | |
| julienne strips | ||
| 1 | Green onions, thinly sliced | |
| 1/4 | c | Fresh basil, chopped |
INSTRUCTIONS
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. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper. 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 <recipelu@geocities.com> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 171
Total Fat: 19.4g
Cholesterol: 75.2mg
Sodium: 635.5mg
Potassium: 106.7mg
Carbohydrates: 23.3g
Fiber: 5g
Sugar: <1g
Protein: 19.4g