| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
German |
Diabetic, Salads |
4 |
Servings |
INGREDIENTS
| 4 |
|
Med. potatoes |
|
|
Pinch of salt |
| 1 |
|
Med. onion, finely minced |
| 1 |
|
Med. dill pickle, chopped |
| 1/2 |
t |
Capers, rinsed |
| 1/2 |
c |
White chicken stock |
| 1 |
T |
Vegetable oil |
| 2 |
t |
Spicy mustard |
| 1 |
T |
Vinegar, or lemon juice |
|
|
Freshly ground pepper |
INSTRUCTIONS
Cook the potatoes in their jackets in lightly salted water. When the
potatoes are cooked and cool enough to handle, peel and slice them,
and drop them into a bowl. In a small bowl, whisk the remaining
ingredients. Taste, and adjust seasonings. Pour dressing over the
potatoes, and marinate for 30 min. before serving the salad. Serve
warm or cold. Serving size = 1 cup Calories = 146 Exchanges = 1-1/2
starch, 1/2 vegetable, 1/2 fat Protein = 3 grams Carbohydrates = 26
grams Fat = 4 grams Fiber = 3 grams Sodium = 298 mgrams Cholesterol =
0 mgrams From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””