Meals Matter

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Contributed By: DCC
Dairy Council of California

Mix everything together and you have a great chilled salad.

Ingredients

3 tablespoons White wine vinegar

1 tablespoon Dijon-style mustard

1 tablespoon Minced parsley

1 teaspoon Dried basil leaves, crushed

Freshly ground black pepper to taste

1/2 cup Olive oil

8 ounces Uncooked linguine, cooked, drained and cooled

1/4 pound Prosciutto, ham or salami, cut into julienne strips

1 cup Chopped cucumber, peeled and seeded, if desired

3/4 cup Sliced radishes

1/2 cup Sliced pitted black olives

1 Green onion, thinly sliced

1 1/2 cups (6 ounces) shredded mozzarella cheese

1/2 cup (1 1/2 ounces) shredded Parmesan cheese

Preparation

Combine vinegar, mustard, parsley, basil and pepper in large bowl. Gradually add oil, whisking until smooth and thickened. Add linguine, prosciutto, cucumber, radishes, olives, and onion; toss to combine. Add cheeses; toss again. Serve immediately or cover and refrigerate. For maximum flavor, remove from refrigerator and toss gently 30 minutes before serving.

Cook's Notes

If desired, about 3/4 cup prepared Italian-style salad dressing may be substituted for dressing above.

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