| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads, Mc-recipe |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Small red potatoes; quartered |
|
|
To yield 6 cups; approximately |
| 8 |
oz |
Shredded cheddar cheese |
|
|
OR 2 cups shredded cheddar cheese |
| 1 1/2 |
c |
Sliced celery |
| 1 |
c |
Sweet red bell pepper; cut |
|
|
Into 1-inch chunks |
| 1/2 |
c |
Sliced green onions |
| 3/4 |
c |
Bottled italian salad dressing |
INSTRUCTIONS
In a large saucepan, place potatoes with enough water to cover. Bring
to a boil; reduce heat and cook until tender, about 10 minutes. Drain
potatoes; cool to room temperature.
Meanwhile, in a large bowl, combine cheese, celery, bell pepper and
green onions, stir in potatoes. Toss with salad dressing to coat.
Serve immediately or cover and refrigerate until ready to serve.
REF Copyright 1995, The Associated Press
Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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