Caesar Chicken Salad
INGREDIENTS:
1/3 c Red-wine vinegar
2 ts Dijon-style mustard
1 Clove of garlic; finely
-minced
1 pn Sugar
Coarse salt; to taste
1/2 c Olive oil
Freshly ground black pepper;
-to taste
1/2 lb Farfalle; cooked al dente
8 c Mixed salad greens; cleaned
-and dried
2 c Peeled; quartered and cubed
-cucumbers
1 c Coarsely chopped walnuts
2 oz Fresh Parmesan cheese
1/3 c Red-wine vinegar
2 ts Dijon-style mustard
1 Clove of garlic; finely
-minced
1 pn Sugar
Coarse salt; to taste
1/2 c Olive oil
Freshly ground black pepper;
-to taste
1/2 lb Farfalle; cooked al dente
8 c Mixed salad greens; cleaned
-and dried
2 c Peeled; quartered and cubed
-cucumbers
1 c Coarsely chopped walnuts
2 oz 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.
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.