| 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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