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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Potatoes, Salads 6 Servings

INGREDIENTS

Salad
2 lb Yellow fin potatoes, 2 to
2 T Olive oil
Salt and pepper to taste
1/2 c Toasted chopped walnuts
2 Granny Smith apples, sliced
1/4 c Rice wine vinegar
1 T Chopped ginger
2 Garlic cloves, chopped
2 Shallots, chopped
1 T Roasted curry
2 T Sweet hot chili sauce
2/3 c Vegetable oil
Soy sauce to taste

INSTRUCTIONS

3
Place vinegar, ginger, garlic and shallots in a mixing bowl. In a
small saut pan dry saut the curry until you can smell the aroma. Add
to the vinegar mixture and whisk well. Add the sweet hot chili sauce
to the mixture and again whisk to combine. Slowly whisk in the oil
until thick and season with the soy sauce. To combine the salad,  place
warm potatoes in a bowl add apples and walnuts and toss. Add  the
dressing and toss well. Serve warm. Serves 6  Recipe by: Caprial's
Cafe--on PBS TV Posted to MC-Recipe Digest V1  #644 by Nancy Berry
<nlberry@prodigy.net> on Jun 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 308
Total Fat: 35.2g
Cholesterol: 0mg
Sodium: 17.1mg
Potassium: 563.5mg
Carbohydrates: 28.2g
Fiber: 4.9g
Sugar: 10.7g
Protein: 4.9g


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