spring vegetable medley salad
- Categories
- Salads
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 | Red pepper; julienned |
DRESSING
SALAD
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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