Recipe - Potato And Red Pepper Salad

DRESSING
10 Cloves garlic; unpeeled
1 tablespoon Olive oil
1 cup Whipping cream
2 tablespoon Dijon mustard
2 tablespoon Red wine vinegar
One fourth cup Fresh parmesan cheese;
grated
Salt and pepper to taste

SALAD
4 pound Red mini potatoes; halved
2 Red peppers; cut into
julienne strips
1 bn Green onions; thinly cut or sliced up
One fourth cup Fresh basil; chopped

1. Place the unpeeled garlic in a small oven proof disha nd toss with oil.
Bake at 350 degrees for 2530 minutes or until garlic is soft.

2. Peel cloves, place on a cutting board and mash with the back of a spoon;
place in a large bowl.

3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper.

4. Toss together the salad ingredients with the dressing, season to taste
with salt.

Notes: to make this salad into a complete meal just add cooked chicken of
beef.

Recipe by: Dairy Farmers of Ontario pamphlet

Posted to recipeludigest Volume 01 Number 556 by RecipeLu
recipelu@geocities.com on Jan 19, 1998