Potato, Corn, And Cherry Tomato Salad With Basil Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1993 | 1 | Servings | ||
INGREDIENTS
| 2 | T | White-wine vinegar |
| 1/2 | c | Olive oil |
| 1 | c | Packed fresh basil leaves |
| 2 1/2 | lb | Small red potatoes |
| The kernels cut from 6 | ||
| cooked ears of | ||
| corn | ||
| 1/2 | lb | Cherry tomatoes, halved |
INSTRUCTIONS
In a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently. Serves 8. Gourmet July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2378
Calories From Fat: 1192
Total Fat: 135g
Cholesterol: 158.8mg
Sodium: 2575.4mg
Potassium: 3045.7mg
Carbohydrates: 229.7g
Fiber: 62.3g
Sugar: 10g
Protein: 92.4g