Vlf Italian Potato Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: New red potatoes,
1/4 cup: Water,
1 small: Red onion, thinly sliced
x Several sliced ripe black,
Olives, optional
1 small: Cucumber, chopped
1: Tomato, chopped
1/2 cup: Fat free Italian dressing,
2 tbsp: Snipped fresh parsley,
Directions:
1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2
qt. microwave safe casserole. Add water. Cover with lid. Microwave
on high for 9-10 min. or until potatoes are tender; stirring once.
Drain and cool.
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix
lightly to coat evenly. Refrigerate until chilled. Stir before
serving.
From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest
[Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
qt. microwave safe casserole. Add water. Cover with lid. Microwave
on high for 9-10 min. or until potatoes are tender; stirring once.
Drain and cool.
2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix
lightly to coat evenly. Refrigerate until chilled. Stir before
serving.
From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest
[Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp