| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Potatoes, peeled, cooked, cooled & cubed |
| 1 | c | Peas, blanched |
| 1 | c | Carrots, sliced & blanched |
| 1/2 | c | Green bell pepper, chopped |
| 1/2 | c | Celery, chopped |
| 1/2 | c | Olive oil |
| 1/4 | c | Lemon juice |
| 2 | ds | Tabasco sauce |
| 1 | tb | Brown sugar |
| 2 | Garlic cloves, chopped | |
| 1 | tb | Parsley |
| Salt & pepper |
INSTRUCTIONS
Put cooked potatoes & blanched vegetables with the celery & bell pepper in a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds till smooth. Pour over the vegetables & gently toss till they are well coated. Chill in the refrigerator. Posted by Mark Satterly in Intercook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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