| 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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