Yield: 8 Servings
|1 cup||Whipping cream|
|⅔ cup||Feta cheese; crumbled|
|⅓ cup||Fresh dill; chopped|
|2 tablespoons||Lemon juice|
|Salt and pepper to taste|
|4 cups||Cooked potatoes; cut into 1" cubes|
|2 cups||Asparagus; blanched and sliced|
|2 cups||Sliced carrots|
|2 cups||Snow peas; or sugar snaps|
|2 cups||Yellow summer squash; cut into 1/2" slices|
|1||Red pepper; julienned|
1. Whisk together all dressing ingredients until blended.
2. Toss together all salad ingredients in a large bowl.
3. Pour dressing over top and toss well to coat, season with salt and pepper to taste.
Recipe by: Dairy Farmers of Ontario Pamphlet Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@...> on Jan 20, 1998