Roasted red pepper salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Roasted red peppers; cut into 1-inch pieces |
| 2 | cups | Finely diced celery |
| 2 | cups | Zucchini; cut into 1/2-inch cubes, parboiled for 1 minute |
| 2 | cups | Freshly cooked corn kernels; or thawed frozen |
| 2 | Cloves parboiled garlic; minced | |
| ½ | cup | Mayonnaise; low fat or not |
| Lemon juice; to taste | ||
| Dijon mustard; to taste | ||
| Salt and freshly ground black pepper, to taste | ||
Directions
Combine the peppers, celery, zucchini and corn.
Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
Combine vegetables with dressing.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997
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