Yield: 6 servings
|3 pounds||Purple potatoes|
|3 cups||Small cauliflower florets|
|1||Red onion; thinly sliced|
|¼ cup||White wine vinegar|
|1||Garlic clove; minced|
|½ teaspoon||Ground cumin seeds|
|¾ cup||Olive oil|
|1 cup||Chopped fresh Italian parsley|
|½ cup||Blue cheese|
Steam potatoes until just tender. Cool. Cut into 2-inch pieces. Steam cauliflower until just tender. Cool. Combine potatoes, cauliflower, and onion in large bowl. Whisk vinegar, garlic and cumin in small bowl.
Gradually whisk in oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Add parsley and toss gently. Sprinkle with blue cheese. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6338 broadcast 01-02-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.