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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My state is known as the Garden State because it produces such a bounty of fine crops, and I like this recipe because it uses so many of them. Ingredients:
2 medium potatoes |
1 small bunch romaine, torn |
2 large tomatoes, cut into wedges |
1 cup diced cucumber |
1/2 cup chopped celery |
1/2 medium green pepper, cut into strips |
1 small carrot, shredded |
3 hard-cooked eggs, chopped |
1/2 cup pitted ripe olives |
3 radishes, sliced |
dressing: |
1-1/2 cups mayonnaise |
2 tablespoons dijon mustard |
2 tablespoons red wine vinegar |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
2. Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad. Yield: 6-8 servings.
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