Salad can be made 2 days ahead.
1 cup pasta
1 med green pepper, chopped
100gms baby mushrooms chopped
1 med red pepper chopped
2 tbspns chopped chives
Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.
Curry Dressing:
2 tbspn curry powder
1 tspn castor sugar
1/4 cup white vinegar
1/2 cup oil
1 tbspn cream
Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.
Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.
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