potato and red pepper salad
| Measure | Ingredient |
|---|---|
| 10 | Cloves garlic; unpeeled |
| 1 tablespoon | Olive oil |
| 1 cup | Whipping cream |
| 2 tablespoons | Dijon mustard |
| 2 tablespoons | Red wine vinegar |
| ¼ cup | Fresh parmesan cheese; grated |
| Salt and pepper to taste | |
| 4 pounds | Red mini potatoes; halved |
| 2 | Red peppers; cut into julienne strips |
| 1 bunch | Green onions; thinly sliced |
| ¼ cup | Fresh basil; chopped |
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@...> on Jan 19, 1998
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