http://recipes.wenzel.net/c/calico_potato_salad.html
Categories: Vegetables, Salads
Yield: 1 servings
DRESSING: |
· 1/2 c Olive oil |
· 1/4 c Vinegar |
· 1 tb Sugar |
· 1 1/2 ts Chilli powder |
· 1 ts Salt, optional |
· Dash hot pepper sauce |
SALAD: |
· 4 lg Red potatoes (about 2 pounds), peeled and cooked |
· 1 1/2 c Cooked whole kernel corn |
· 1 c Shredded carrot |
· 1/2 c Chopped red onion |
· 1/2 c Diced green pepper |
· 1/2 c Diced sweet red pepper |
· 1/2 c Sliced pitted ripe olives |
This tasty dish uses less sugar, salt and fat.
In a small bowl or jar, combine all dressing ingredients,
cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers
and olives in a salad bowl. Pour dressing over; toss lightly. Cover and chill.
Yield: 14 servings.
Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1
starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate,
2 gm protein, 9 gm fat.
From the files of Al Rice, North Pole Alaska. Feb 1994
2001-April-13
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