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Red Potato n Artichoke Salad

MyCookbook Recipe Database
MyCookbook Member: SeaCher
Recipe Category: Salad
Recipe Preparation Level: moderate

    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
    30 min.

    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)

    Per serv: 125 cal., 2.2 g fat, 2 g. fiber, 0 cholest, 51 mg sodium

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