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CATEGORY CUISINE TAG YIELD
Vegetarian Veg-cook, Sept. 6 Servings

INGREDIENTS

4 c Potatoes, chopped in inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced

INSTRUCTIONS

Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.
Total Calories Per Serving: 237  Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetarian_Journal_,
published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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