| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime2 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes; halved |
| 5 |
|
Fresh pear-shaped or plum tomatoes |
|
|
Cut into quarters or smaller if tomatoes |
|
|
Are big |
| 1/2 |
c |
Chopped fresh basil or 2 tsp. dried |
| 1/2 |
c |
Chopped fresh sage or 1 tsp. dried |
| 1/3 |
c |
Chopped fresh mint or 2 tsp. dried |
| 1 |
sm |
Finely chopped onion; about 1/2 cup |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
INSTRUCTIONS
6 SERVINGS VEGAN
A combination of fresh or dried basil, sage and mint adds a special note to
this easy-as-can-be potato salad. (Adapted from Betty Crocker's Italian
Cooking, and reprinted by permission of General Mills.)
Boil potatoes in enough water to cover by 2-inches until tender, about 10
minutes. Drain and let cool. In medium bowl, combine potatoes, tomatoes,
herbs and onion. Pour oil and vinegar over potato mixture and toss. Season
with salt and pepper. Let stand about 1 hour for flavors to develop.
PER SERVING: 199 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0
CHOL.; 231MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 48
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one can ignore Jesus forever”