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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Salad 6 Servings

INGREDIENTS

1 c Vegetable oil
1/4 up to
1/2 c Wine vinegar
1/2 c Minced red onion
1 T Dry dill weed
1 T Dijon mustard
Salt to taste
Pepper to taste
2 lb Small red potatoes
unpeeled cooked until
just tender cooled and
sliced
2 lb Fresh -or-
3 Boxes, 8-oz asparagus
spears cooked crisp
tender
Hard-boiled eggs, quartered
optional
Fresh dill for garnish
optional

INSTRUCTIONS

Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl  or
jar and mix well. Toss gently with potatoes in a large bowl. Cover  and
refrigerate overnight. To serve, arrange asparagus on a large  platter
in spoke pattern. Remove potatoes from dressing with a  slotted spoon
and mound in center of asparagus. Pour remaining  dressing over
asparagus and serve with quartered eggs and a garnish  of fresh dill,
if desired. Yield: 6 servings.  HELEN SLOAN (MRS. JOHN C.)  MARINATE
OVERNIGHT  From <Traditions: A Taste of the Good Life>, by the Little
Rock (AR)  Junior League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 876
Calories From Fat: 620
Total Fat: 69.5g
Cholesterol: 220.4mg
Sodium: 528.7mg
Potassium: 543.2mg
Carbohydrates: 19.1g
Fiber: 3.8g
Sugar: <1g
Protein: 42.1g


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