spring vegetable medley salad

8 Servings
1 cup Whipping cream
⅔ cup Feta cheese; crumbled
⅓ cup Fresh dill; chopped
2 tablespoons Lemon juice
1 tablespoon Horseradish
  Salt and pepper to taste
4 cups Cooked potatoes; cut into 1" cubes
2 cups Asparagus; blanched and sliced
2 cups Sliced carrots
2 cups Snow peas; or sugar snaps
2 cups Yellow summer squash; cut into 1/2" slices
Red pepper; julienned



1. Whisk together all dressing ingredients until blended.

2. Toss together all salad ingredients in a large bowl.

3. 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@...> on Jan 20, 1998

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