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Greek Potato Salad with Dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Greek Salads, Side dish 4 Servings

INGREDIENTS

1 lb (3 medium) potatoes uniform in size, cut into 1/4-inch slices
1 c Dried tomato halves (1 1/2 ounces) halved with kitchen shears
1/4 c Olive oil
1/4 c Water
2 1/2 tb Lemon juice
1 lg Garlic clove; pressed
1 tb Chopped fresh oregano; OR.. Dried oregano leaves
1 ts Salt
1/2 ts Pepper
1 c Sliced seedless cucumber
1/2 c Sliced red onion
1 c Crumbled feta cheese
1/2 c Greek olives OR- pitted ripe olives

INSTRUCTIONS

LEMON DRESSING
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2
inches boiling water until tender, about 12 minutes; drain and set
aside.  Meanwhile, in small bowl, cover tomatoes with boiling water;
set aside 10 minutes while you prepare dressing.  Thoroughly drain
tomatoes and pat dry with paper towels.  Add potatoes, tomatoes and
cucumbers to bowl containing dressing; toss to coat.  Mound potato
mixture on plate.  Arrange onion, cheese and olives on top.
Lemon Dressing:  In large bowl whisk together all dressing
ingredients.
Menu:  Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with
Honey and Toasted Walnuts
Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg
cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g
protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

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