Roman Salad

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Press potatoes and garlic through a press and put in a salad bowl form. Mix in salt, pepper and whipped cream until the sauce is creamy. Cover and let stand for about 20 minutes.

Roast pine nuts in hot oil until light brown. Break lettuce into large pieces and toss in sauce. Sprinkle with pine nuts.

Goes well with pasta, long grain rice or cheese dishes.

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