| 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 <phannema@wizard.ucr.edu>
A Message from our Provider:
“Time: A longing in man for reuniting with God.”