Name: Potato and Red Pepper Salad
Ingredients: 10 Cloves garlic; unpeeled; 1 tb Olive oil; 1 c Whipping cream; 2 tb Dijon mustard; 2 tb 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 bn Green onions; thinly sliced; 1/4 c Fresh basil; chopped

CATEGORY	CUISINE	TAG	YIELD
Dairy		Potato, Salads	10	Servings

INGREDIENTS

10		Cloves garlic; unpeeled
1	tb	Olive oil
1	c	Whipping cream
2	tb	Dijon mustard
2	tb	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	bn	Green onions; thinly sliced
1/4	c	Fresh basil; chopped

INSTRUCTIONS

DRESSING
SALAD
1. 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.
2. Peel cloves, place on a cutting board and mash with the back of a spoon;
place in a large bowl.
3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper.
4. 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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