This could be the lightest, freshest tasting potato salad of the summer.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
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From Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes, by James Peterson.
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I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
Copyright 1996 Lynne Rossetto Kasper