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Cooked by: Chef / Ethnicity: Greek cuisine / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: In 2-quart saucepan over medium heat, cook potatoes, covered, in 2
inches boiling water until tender, about 12 minutes; drain and set
aside. Meanwhile, in small bowl, cover tomatoes with boiling water;
set aside 10 minutes while you prepare dressing. Thoroughly drain
tomatoes and pat dry with paper towels. Add potatoes, tomatoes and
cucumbers to bowl containing dressing; toss to coat. Mound potato
mixture on plate. Arrange onion, cheese and olives on top.
Lemon Dressing: In large bowl whisk together all dressing
ingredients.
Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with
Honey and Toasted Walnuts
Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg
cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g
protein.
Source: The Potato Board <recipes@potatoes.com>
| Ingredients:
1 Pound(s) (3 medium) potatoes
1 Cup(s) Dried tomato halves (1 1/2 ounces) halved with kitchen shears
1/4 Cup(s) Fresh ground pepper to taste
1/4 Cup(s) Onion, cut fine
2 1/2 Tablespoon(s) Potatoes; new (approximatel
1 large Garlic clove; pressed
1 Tablespoon(s) Chopped fresh oregano; OR.. Dried oregano leaves
1 Teaspoon(s) Mustard; Dry
1/2 Teaspoon(s) Pepper
1 Cup(s) Sliced seedless cucumber
1/2 Cup(s) Sliced red onion
1 Cup(s) Crumbled feta cheese
1/2 Cup(s) Greek olives OR- pitted ripe olives |
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