| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Swiss | Meats, Salads, Vegetables | 1 | Servings |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Chopped fresh parsley |
| 2 | T | Dijon-style mustard |
| 2 | T | Minced fresh shallots |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 3 | Fresh Idaho potatoes | |
| baked | ||
| 1/4 | c | Coarsely chopped walnuts |
| 1 | t | Butter or margarine |
| Lettuce leaves | ||
| 1/2 | lb | Cooked ham, cut into |
| julienne strips | ||
| 1/4 | lb | Swiss cheese, shredded |
INSTRUCTIONS
In jar with tight-fitting lid combine first seven ingredients. Cover; shake until thoroughly combined. cut potatoes into l-inch pieces; arrange in shallow dish. Pour 1/? cup of the dressing over the potatoes, stirring gently to coat well. Set aside 30 minutes or until potatoes have absorbed most of the dressing. In 10-ounce microwave safe custard cup place walnuts and butter. Cook on High 1 to 2 minutes or until lightly toasted, stirring once. To serve; line platter with lettuce. Arrange potatoes on lettuce . Toss remaining dressing with ham and cheese. Spoon over potatoes; sprinkle with walnuts. Makes 4 servings. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2860
Calories From Fat: 1876
Total Fat: 212.6g
Cholesterol: 263.7mg
Sodium: 4727.7mg
Potassium: 4623mg
Carbohydrates: 154.9g
Fiber: 18.8g
Sugar: 11g
Protein: 91.1g