Recipe - Caesar Butterflies

1/3 cup Redwine vinegar
2 teaspoon Dijonstyle mustard
1 Clove of garlic; finely
minced
1 pn Sugar
Coarse salt; to taste
One half cup Olive oil
Freshly ground black pepper;
to taste
One half pound Farfalle; cooked al dente
8 cup Mixed salad greens; cleaned
and dried
2 cup Peeled; quartered and cubed
cucumbers
1 cup Coarsely chopped walnuts
2 ounce Fresh Parmesan cheese

The tangy flavor of a Caesar salad is yours in this main dish, a light
pasta salad that will tantalize even the most sophisticated palates.
Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.

Before serving, add salad greens, cucumbers and walnuts. Toss with 4
tablespoons dressing, or more if desired. (Save remainder for another use.)
Season with salt and pepper, then toss again.

With a vegetable peeler, shave thin slices of Parmesan atop salad or grate
coarsely. Serve immediately.

Serves 8.

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998