Caesars Potato And Tomato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Muffins & r, Potatoes, Tomatoes | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Red potatoes, peeled/cut |
| In 1" chu | ||
| 2 | t | Salt |
| 1 | T | White wine vinegar |
| 1 | T | Fresh lime juice |
| 1 1/3 | c | Caesar Salad Dressing |
| 1/2 | c | Scallions, thinly sliced |
| Fresh ground black pepper | ||
| To taste | ||
| 2 | Ripe tomatoes, cut in | |
| Eighths |
INSTRUCTIONS
Cook potatoes in salted water until they are just tender. Drain immediately and transfer to a large bowl. Sprinkle with the vinegar and lime juice, and let cool to room temp. Just before serving, pour 1 cup of the Caesars dressing over potatoes. Add 1/3 cup of the scallions, salt and pepper to taste and toss gently. Transfer the potatoes to a large serving platter and arrange tomatoes around the edge. Drizzle the tomatoes with the remaining dressing and scatter remaining scallions over all. This recipe serves 6-8, and scales up proportionatly. PS: I added some sliced red radishes and some fresh-grated Romano cheese when I made this salad...and lined the platter with crisp, cleaned Romaine lettuce, and then topped with the potatoes salad and tomatoes. Recipe By : eddyjohn@acc.wuacc.edu File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2655
Calories From Fat: 1907
Total Fat: 211.3g
Cholesterol: 636mg
Sodium: 5517.6mg
Potassium: 2176.2mg
Carbohydrates: 19.5g
Fiber: 4.8g
Sugar: 9.2g
Protein: 161g