Name: New Potato and Red Onion Salad
Ingredients: 2 lb Red potatoes; 10 oz Frozen artichoke hearts; defrosted or; 18 oz Canned artichoke hearts; drained and rinsed; 2 md Red onions; thinly sliced; Salt and pepper; 1/2 c Parmesan cheese-- shavings Lemon Vinaigrette--; 1/4 c Fresh basil; finely chopped; 1/4 c Fresh lemon juice; 1/4 c White wine vinegar; 2 tb Olive oil; Salt; Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Dupree, Salad	6	Servings

INGREDIENTS

2	lb	Red potatoes
10	oz	Frozen artichoke hearts; defrosted or
18	oz	Canned artichoke hearts; drained and rinsed
2	md	Red onions; thinly sliced
		Salt and pepper
1/2	c	Parmesan cheese– shavings Lemon Vinaigrette–
1/4	c	Fresh basil; finely chopped
1/4	c	Fresh lemon juice
1/4	c	White wine vinegar
2	tb	Olive oil
		Salt
		Freshly ground black pepper

INSTRUCTIONS

In a large pot of salted water, add potatoes, bring to the boil, and cook
until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In
a large bowl, toss the potatoes with the artichoke hearts, red onions, and
vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved
Parmesan before serving.
Recipe By     : Nat Dupree, TVFN
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT)
From: patH <[email protected]>

A Message from our Provider:

“Time: A longing in man for reuniting with God.”