Spring Vegetable Medley Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 8 | Servings | |
INGREDIENTS
| 1 | c | Whipping cream |
| 2/3 | c | Feta cheese, crumbled |
| 1/3 | c | Fresh dill, chopped |
| 2 | T | Lemon juice |
| 1 | T | Horseradish |
| Salt and pepper to taste | ||
| 4 | c | Cooked potatoes, cut into 1" |
| cubes | ||
| 2 | c | Asparagus, blanched and |
| sliced | ||
| 2 | c | Sliced carrots |
| 2 | c | Snow peas, or sugar snaps |
| 2 | c | Yellow summer squash, cut |
| into 1/2" slices | ||
| 1 | Red pepper, julienned |
INSTRUCTIONS
Whisk together all dressing ingredients until blended. Toss together all salad ingredients in a large bowl. Pour dressing over top and toss well to coat, season with salt and pepper to taste. Recipe by: Dairy Farmers of Ontario Pamphlet Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@geocities.com> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 51.9mg
Sodium: 197.4mg
Potassium: 1202.5mg
Carbohydrates: 46.8g
Fiber: 6.6g
Sugar: 4.8g
Protein: 7.9g