1 lb (3 medium) potatoes - uniform in size, - cut into 1/4-inch slices
1 cup Dried tomato halves (1 1/2 ounces) halved with kitchen shears
LEMON DRESSING
1/4 cup Olive oil
1/4 cup Water
2 1/2 tbsp Lemon juice
1 large Garlic clove, pressed
1 tbsp Chopped fresh oregano, OR..
1 tsp -Dried oregano leaves
1 tsp Salt
1/2 tsp Pepper
1 cup Sliced seedless cucumber
1/2 cup Sliced red onion
1 cup Crumbled feta cheese
1/2 cup Greek olives OR- pitted ripe olives
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In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.
Lemon Dressing: In large bowl whisk together all dressing ingredients.
Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts
Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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