Yield: 1 Servings
|⅓ cup||Red-wine vinegar|
|2 teaspoons||Dijon-style mustard|
|1||Clove of garlic; finely minced|
|Coarse salt; to taste|
|½ cup||Olive oil|
|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.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998