Marinated Potato-And-Artichoke Salad

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* Exported from MasterCook *

 

Marinated Potato-And-Artichoke Salad

 

Recipe By : Cooking Light, April 1999

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds small red potatoes -- quartered

2 cups (1-in) cut green beans -- (about 1/2 lb)

1 6-oz bottle marinated artichoke hearts -- (6-ounce)

2 tablespoons chopped pitted kalamata olives

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

 

1. Place potatoes in a saucepan; cover with water, and bring to a boil.

Cook 20 minutes or until very tender. Add beans; cook 2 minutes or until

beans are crisp-tender. Drain well.

 

2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons

marinade; chop artichokes. Add artichokes and olives to potato mixture.

 

3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining

ingredients. Drizzle dressing over salad, tossing to coat. Cover and

chill. Yield: 8 servings (serving size: 1 cup).

 

CALORIES 136 (25% from fat); FAT 3.8g (sat O.6g mono 2.7g, poly O.4g);

PROTEIN 38g; CARB 23.4g; FIBER 27g; CHOL 0mg; IRON 2.2mg; SODIUM 342mg; CALC

38mg

 

Converted by MC_Buster. KES_26 May 99

 

 

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Karen S

ksonness