Roasted red pepper salad

Yield: 4 Servings

Measure Ingredient
2 cups Roasted red peppers; cut into 1-inch pieces
2 cups Finely diced celery
2 cups Zucchini; cut into 1/2-inch cubes, parboiled for 1 minute
2 cups Freshly cooked corn kernels; or thawed frozen
2 \N Cloves parboiled garlic; minced
½ cup Mayonnaise; low fat or not
\N \N Lemon juice; to taste
\N \N Dijon mustard; to taste
\N \N Salt and freshly ground black pepper, to taste

Combine the peppers, celery, zucchini and corn.

Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.

Combine vegetables with dressing.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997

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