| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 2 |
qt |
Quartered bliss potatoes |
| 1/4 |
c |
Crushed garlic |
| 1/2 |
|
Stick melted butter |
| 2 |
qt |
Chopped Romaine lettuce |
| 2 |
c |
Chopped celery |
| 1 |
c |
Diced red onions |
| 2 |
c |
Caesar dressing |
| 1/4 |
c |
Shredded parmesan cheese |
INSTRUCTIONS
In medium saucepan bring to boil, 1 gallon water. Add potatoes and par boil
potatoes until tender. Drain water. Add butter and garlic to hot potatoes.
Stir to make sure potatoes are completely coated with butter and garlic
mixture. Lay out on sheet pan and roast in oven at 350 degrees until golden
brown. Remove from oven and cool. In large mixing bowl, combine Romaine,
celery, onions, and cooled potatoes. Toss gently. Add Casaer dressing and
toss until all items are equally coated. Place in serving bowl and sprinkle
with parmesan cheese. Serve or regrigerate until ready to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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