| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Red-wine vinegar |
| 2 | ts | Dijon-style mustard |
| 1 | Clove of garlic; finely minced | |
| 1 | pn | Sugar |
| Coarse salt; to taste | ||
| 1/2 | c | Olive oil |
| Freshly ground black pepper; to taste | ||
| 1/2 | lb | Farfalle; cooked al dente |
| 8 | c | Mixed salad greens; cleaned and dried |
| 2 | c | Peeled; quartered and cubed cucumbers |
| 1 | c | Coarsely chopped walnuts |
| 2 | oz | Fresh Parmesan cheese |
INSTRUCTIONS
The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad that will tantalize even the most sophisticated palates. Place cooked pasta in a large bowl and toss with 3 tablespoons dressing. Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again. With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately. Serves 8. Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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