| 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 | 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 | T | 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 <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 21.2mg
Sodium: 418.2mg
Potassium: 569.6mg
Carbohydrates: 37.2g
Fiber: 12.5g
Sugar: <1g
Protein: 14.7g