Yield: 10 Servings
|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|
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