Caesar Butterflies Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
Freshly ground black pepper -- to taste
1/3 cup red-wine vinegar
2 teaspoons Dijon-style mustard
1/2 pound farfalle (butterfly-shaped) -- cooked al dente
1 clove garlic -- finely minced
8 cups mixed salad greens -- cleaned and dried
1 pinch sugar
Coarse salt -- to taste
2 cups peeled quartered & cubed cucumbers
1/2 cup olive oil
1 cup coarsely chopped walnuts
2 ounces fresh Parmesan cheese
Directions:
Place cooked pasta in a large bowl and toss with 3 tablespoons dressing.
Before serving, add salad greens, cucumbers and walnuts. Toss with 4 tablespoons dressing, or more if desired. (Save remainder for another use.) Season with salt and pepper, then toss again.
With a vegetable peeler, shave thin slices of Parmesan atop salad or grate coarsely. Serve immediately.
This recipe from CDKitchen for Caesar Butterflies serves/makes 8
Recipe ID: 55584
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