| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 16 | Servings | ||
INGREDIENTS
| 15 | Potatoes,medium | |
| Water | ||
| 3/4 | c | Salad oil |
| 1/3 | c | Vinegar,cider/wine |
| 1 3/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 6 | Pears,medium | |
| 1 | Romaine lettuce head,large |
INSTRUCTIONS
1. In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. 2. meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper. 3. When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into 1/8"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated. 4. Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm. Or cover and refrigerate to serve chilled later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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