| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
June 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Red-skinned potatoes; unpeeled, cut into |
|
|
; 1/2-inch cubes |
| 1 |
c |
Sliced carrot |
| 2 |
c |
Broccoli florets |
| 2 |
c |
Skinless roasted chicken; (1/2-inch pieces) |
| 1/2 |
c |
Chopped red onion |
| 2 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 1 |
tb |
Thinly sliced garlic |
| 2 1/2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
INSTRUCTIONS
Add water to large Dutch oven to depth of 1 inch and bring to boil.
Spread potatoes and carrot evenly on steamer rack. Place steamer rack
in Dutch oven. Cover and steam vegetables until almost tender, about
9 minutes. Add broccoli florets to steamer rack; cover and steam
until all vegetables are just tender, about 3 minutes. Transfer
vegetables to large bowl and cool to room temperature.
Add chicken and red onion to bowl of vegetables. Combine oil and
garlic in small saucepan. Cook over low heat just until garlic begins
to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk
in lemon juice and thyme. Pour warm dressing over salad and toss to
coat. Season salad to taste with salt and pepper.
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 343 Calories (kcal); 28g Total Fat; (68% calories from
fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 83mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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