POTATO AND RED PEPPER SALAD
FOR THE ROASTED GARLIC:
10 cloves garlic, unpeeled
1 tablespoon olive oil
FOR THE DRESSING:
1 cup heavy (whipping) cream
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup fresh grated parmesan cheese
salt and pepper to taste
FOR THE SALAD:
4 pounds red mini potatoes, halved
2 red peppers, cut into julienne strips
1 bunch green onions, thinly sliced
1/4 cup chopped fresh basil
TO MAKE THE DRESSING:
Preheat oven to 350 degrees F.
Place the unpeeled garlic in a small oven proof dish and toss with oil.
Bake at 350 degrees for 25-30 minutes or until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl.
Stir the roasted garlic, whipping cream, mustard, vinegar, parmesan cheese, and pepper together.
TO MAKE THE SALAD:
Toss together the salad ingredients with the dressing, season to taste with salt.
Servings: 10
Source: Dairy Farmers of Ontario
FOR THE ROASTED GARLIC:
10 cloves garlic, unpeeled
1 tablespoon olive oil
FOR THE DRESSING:
1 cup heavy (whipping) cream
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup fresh grated parmesan cheese
salt and pepper to taste
FOR THE SALAD:
4 pounds red mini potatoes, halved
2 red peppers, cut into julienne strips
1 bunch green onions, thinly sliced
1/4 cup chopped fresh basil
TO MAKE THE DRESSING:
Preheat oven to 350 degrees F.
Place the unpeeled garlic in a small oven proof dish and toss with oil.
Bake at 350 degrees for 25-30 minutes or until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl.
Stir the roasted garlic, whipping cream, mustard, vinegar, parmesan cheese, and pepper together.
TO MAKE THE SALAD:
Toss together the salad ingredients with the dressing, season to taste with salt.
Servings: 10
Source: Dairy Farmers of Ontario
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Thank You To All Who Contribute
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!