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Potato Salad With Artichoke Hearts Categories: low fat, salads/dressings 2 pounds small red potatos; quartered 1 jar marinated artichoke hearts - (6 oz) 2 cups chopped bell peppers of various col 6 ripe olives; sliced Freshly-ground black pepper; to taste 2 tablespoons rice vinegar 2 tablespoons chopped parsley Place potatoes in saucepan, cover with water and bring to a boil. Cook until tender -- about 20 minutes. Drain, cover with cold water, drain again. Drain artichokes; reserve the marinade. Cut the "chokes" into quarters, trimming tough "leaves." Put potatoes, artichokes, bell peppers and olives into a decorative serving bowl or platter. Combine the marinade, rice vinegar and parsley. Season with black pepper to taste. Pour over the vegetable mixture. Toss gently to coat. Serve chilled. This recipe yields 6 servings. Comments: Instead of a heavier mayonnaise-type salad dressing, the lighter "marinade" from the artichokes is used. Nutritional Analysis Per Serving: Calories 200; Fat (grams) 5; Percent calories from fat 22; Percent polyunsaturated 5; Percent saturated 4; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 100; Protein (grams) 4; Carbohydrate (grams) 35; Dietary Fiber (grams) 3. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (59% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 2 starch, 1 vegetable, 1 fat. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 Contributor: n/a Yield: 6 servings Preparation Time: 0:00 |
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