| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Swiss |
Vegetables, Salads, Meats |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Dijon-style mustard |
| 2 |
tb |
Minced fresh shallots |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
|
Fresh Idaho potatoes, baked |
| 1/4 |
c |
Coarsely chopped walnuts |
| 1 |
ts |
Butter or margarine Lettuce leaves |
| 1/2 |
lb |
Cooked ham, cut into julienne strips |
| 1/4 |
lb |
Swiss cheese, shredded |
INSTRUCTIONS
In jar with tight-fitting lid combine first seven ingredients. Cover; shake
until thoroughly combined. cut potatoes into l-inch pieces; arrange in
shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring
gently to coat well. Set aside 30 minutes or until potatoes have absorbed
most of the dressing. In 10-ounce microwave safe custard cup place walnuts
and butter. Cook on High 1 to 2 minutes or until lightly toasted, stirring
once. To serve; line platter with lettuce. Arrange potatoes on lettuce .
Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle
with walnuts. Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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