| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Salads | 1 | Servings | |
INGREDIENTS
| -DRESSING: | ||
| 1/2 | c | Olive oil |
| 1/4 | c | Vinegar |
| 1 | tb | Sugar |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Salt, optional Dash hot pepper sauce SALAD: |
| 4 | lg | Red potatoes (about 2 pounds), peeled and cooked |
| 1 1/2 | c | Cooked whole kernel corn |
| 1 | c | Shredded carrot |
| 1/2 | c | Chopped red onion |
| 1/2 | c | Diced green pepper |
| 1/2 | c | Diced sweet red pepper |
| 1/2 | c | Sliced pitted ripe olives |
INSTRUCTIONS
This tasty dish uses less sugar, salt and fat. Recipe inclndes Diabetic Exchanges. In a small bowl or jar, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over; toss lightly. Cover and chill. Yield: 14 servings. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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