Potato Salad Supreme (vrg) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Potatoes, chopped in
1/2: -inch cubes,
1 cup: Broccoli flowerets, steamed
And cooled,
1 cup: Peeled tomato wedges,
1 cup: Celery, finely chopped
1/2 cup: Green onions, chopped
1 cup: Favorite salad dressing,
, (Nonfat or
Low-oil works best.),
Seasonings to taste,
1/2 cup: Pitted ripe olives, sliced
Directions:
Mix all ingredients in a large bowl, saving olives for garnish.
Serves at room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was
originally published in the September/October 1993 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
Serves at room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was
originally published in the September/October 1993 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204,
Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp