| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 6 | Servings | ||
INGREDIENTS
| 1/4 | c | White wine vinegar |
| 1 | tb | Olive oil |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried basil; crushed |
| 1/8 | ts | Black pepper |
| 4 | c | Potatoes; cooked and sliced |
| 1 | c | Fresh blueberries |
| 1/2 | c | Cucumber; diced |
| 1/2 | c | Carrot; shredded |
| 2 | tb | Scallions; chopped |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
From: z@fybits.com (Z Pegasus) Date: 23 Jun 1995 07:17:09 -0500 Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley. From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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