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Red Potato n Artichoke Salad
MyCookbook Recipe Database
MyCookbook Member: SeaCher
Recipe Category: Salad
Recipe Preparation Level: moderate
RED POTATO AND ARTICHOKE SALAD
1-1/2 lb. red potatoes, scrubbed and quartered
1 pkg frozen artichoke hearts, thawed and coarsely chopped
1 med sweet red pepper, coarsely chopped
1/2 c. chopped red onion
1/2 c. frozen peas, thawed
2 tbls. pitted and sliced ripe olives, drained
1/4 c. coarsely chopped and loose packed fresh basil
2 tbls water
2 tbls balsamic or red wine vinegar
1 tbls olive oil
1 tbls apple juice
1/2 tsp dry mustard
1/4 tsp Mrs Dash garlic & herb seasoning
FOR THE SALAD: Place the potatoes in large saucepan and add enough
water to cover. Bring to boil, then reduce heat, cover and simmer
about 20 min, or til potatoes are tender. Drain and let cool about
In large bowl, combine all the salad ingreds.
FOR THE DRESSING: In small bowl stir together all the dressing
ingreds. Pour the dressing over the potato mixture and toss til well
coated. Cover and refrigerate for at least 2 hours before serving.
(To be fancy, sprinkle with parsley and/or chives before serving)
(NOTE: Make sure the potatoes are completely cooled before combining
the salad. Otherwise, the skins will come off when you toss the
potatoes with the dressing)
MAKES 4 SERVINGS
Per serv: 125 cal., 2.2 g fat, 2 g. fiber, 0 cholest, 51 mg sodium
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