Spring vegetable medley salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whipping cream |
| ⅔ | cup | Feta cheese; crumbled |
| ⅓ | cup | Fresh dill; chopped |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Horseradish |
| 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 | |
Directions
DRESSING
SALAD
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