Recipe - Caesars Potato And Tomato Salad

2 One half pound Red potatoes peeled/cut
In 1" chu
2 teaspoon Salt
1 tablespoon White wine vinegar
1 tablespoon Fresh lime juice
1 1/3 cup Caesar Salad Dressing
One half cup Scallions thinly cut or sliced up
Fresh ground black pepper
To taste
2 lg Ripe tomatoes cut in
Eighths

Cook potatoes in salted water until they are just tender. Drain
immediately and transfer to a large bowl. Sprinkle with the vinegar and
lime juice, and let cool to room temp. Just before serving, pour 1 cup of
the Caesars dressing over potatoes. Add 1/3 cup of the scallions, salt and
pepper to taste and toss gently. Transfer the potatoes to a large serving
platter and arrange tomatoes around the edge. Drizzle the tomatoes with
the remaining dressing and scatter remaining scallions over all. This
recipe serves 68, and scales up proportionatly.

PS: I added some cut or sliced up red radishes and some freshgrated Romano
cheese when I made this salad...and lined the platter with crisp, cleaned
Romaine lettuce, and then topped with the potatoes salad and tomatoes.

Recipe By : eddyjohn@acc.wuacc.edu

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip