| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Oriental, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Potaotes, boiled & diced |
| 4 |
|
Scallions, chopped |
| 1/2 |
c |
Parsley, chopped |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Lemon juice |
| 1 |
ts |
Mint |
|
|
Salt & pepper |
|
|
Griddle baked pitas |
INSTRUCTIONS
Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon
juice, mint, salt & pepper. Pour the dressing over the salad & toss to
coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked
pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed
garlic for a Minted Cabbage Salad. Blend garlic with the rest of the
dressing ingredients.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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