| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/4 | c | Vinegar |
| 1 | T | Sugar |
| 1 1/2 | t | Chili powder |
| 1 | t | Salt, optional |
| Dash hot pepper sauce | ||
| 4 | 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
DRESSING:
SALAD:
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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2039
Calories From Fat: 1205
Total Fat: 136.5g
Cholesterol: 292.4mg
Sodium: 4017.9mg
Potassium: 2177.7mg
Carbohydrates: 91.1g
Fiber: 15.1g
Sugar: 29.4g
Protein: 117.5g