| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Sept., Veg-cook | 6 | Servings | |
INGREDIENTS
| 4 | c | Potatoes, chopped in |
| 1/2 | 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.), 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 411
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 10.2mg
Sodium: 468.7mg
Potassium: 1427.7mg
Carbohydrates: 65.7g
Fiber: 7.9g
Sugar: 6.4g
Protein: 7.1g