---------- Recipe via Meal-Master (tm) v8.01

     Title: Potato Salad Supreme (Vrg)
Categories: Veg-cook, Sept.
     Yield: 6 servings

     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.)
          Seasonings to taste
   1/2 c  Pitted ripe olives, sliced

 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: [email protected] (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using
 MMCONV.

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.