| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cookbook, Oregon, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Potatoes, peeled and cut | |
| into 1-inch cubes | ||
| 1 | Broccoli, 1 to 1 1/2 | |
| pounds trimmed and | ||
| broken | ||
| into small branches | ||
| blanched | ||
| 1/2 | c | Oil |
| 1/4 | c | Cider vinegar |
| 1 | Clove garlic, minced | |
| 1 1/2 | t | Salt |
| 1 | t | Basil |
| 1/8 | t | Liquid hot pepper sauce |
| 2 | Green onions, sliced | |
| Cherry tomatoes, garnish |
INSTRUCTIONS
In a saucepan over medium heat, cook potatoes, covered, in boiling water until tender. Drain and keep hot. In a small saucepan, combine remaining ingredients, except tomatoes. Bring just to boiling over medium heat, stirring. Arrange hot potatoes and broccoli in serving dish; pour hot vinegar mixture over and toss gently. Garnish with tomatoes. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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Nutrition (calculated from recipe ingredients)
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Calories: 1846
Calories From Fat: 992
Total Fat: 112.6g
Cholesterol: 0mg
Sodium: 3648.3mg
Potassium: 5837.1mg
Carbohydrates: 196.1g
Fiber: 30g
Sugar: 7.7g
Protein: 26g