| 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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”