Caesar butterflies

Yield: 1 Servings

Measure Ingredient
⅓ cup Red-wine vinegar
2 teaspoons Dijon-style mustard
1 \N Clove of garlic; finely minced
1 pinch Sugar
\N \N Coarse salt; to taste
½ cup Olive oil
\N \N Freshly ground black pepper; to taste
½ pounds Farfalle; cooked al dente
8 cups Mixed salad greens; cleaned and dried
2 cups Peeled; quartered and cubed cucumbers
1 cup Coarsely chopped walnuts
2 ounces Fresh Parmesan cheese

The tangy flavor of a Caesar salad is yours in this main dish, a light pasta salad that will tantalize even the most sophisticated palates.

Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.

Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again.

With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately.

Serves 8.

Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998

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