| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Salads, Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
3 medium potatoes |
|
|
uniform in size |
|
|
cut into 1/4-inch slices |
| 1 |
c |
Dried tomato halves |
|
|
1 1/2 ounces |
|
|
halved with kitchen |
|
|
shears |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Water |
| 2 1/2 |
T |
Lemon juice |
| 1 |
|
Garlic clove, pressed |
| 1 |
T |
Chopped fresh oregano, OR.. |
| 1 |
t |
Dried oregano leaves |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
c |
Sliced seedless cucumber |
| 1/2 |
c |
Sliced red onion |
| 1 |
c |
Crumbled feta cheese |
| 1/2 |
c |
Greek olives |
|
|
OR- pitted ripe olives |
INSTRUCTIONS
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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