Primavera Salad

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

Salad
3 cups (750 mL) tri-coloured fusilletti
6 hard cooked eggs, coarsely chopped
1-1/2 cups (375 mL) broccoli florets
1-1/2 cups (375 mL) chopped tomatoes
1/2 cup (125 mL) diced green peppers
1/4 cup (50 mL) finely chopped green onions
Dressing
1/2 tsp (3 mL) dry mustard
1/2 tsp (3 mL) salt
1/2 tsp (3 mL) paprika
1/4 cup (50 mL) red wine vinegar
1/2 cup (125 mL) vegetable oil

Directions

Salad: Cook fusilletti according to package directions. Rinse well. Cook broccoli in boiling salted water until tender-crisp; drain. Mix with remaining vegetables and toss with fusilletti.

Dressing: Measure mustard, salt, and paprika into measuring cup. Add vinegar; stir well. Whisk in oil and pour over salad. Toss well. Chill for at least 1 hour before serving. Sprinkle with chopped eggs. Season with freshly ground black pepper. Garnish with parsley.

Makes 6 servings

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:1574

Primavera Salad
Primavera Salad