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Combine the olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add scallions, romaine lettuce and peppers. Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or quarters. Boil in a quart of water, partially covered, until they are just tender, about 15 to 20 minutes. Drain and refresh under cold water, pat dry. Cut them into bite-sized chunks and add them to the mixing bowl. Toss them while still warm with olive oil and wine. While the potatoes are cooking, boil the pasta until al dente, also drain, refresh briefly under cold water and pat dry. Toss with the potatoes, etc. Serve at room temperature. Garnish each portion with black olives and some goats cheese if you wish. Yield: 4 servings Recipe By :MONDAY TO FRIDAY SHOW #MF6710 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:18:25 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1267g)|
|Recipe Makes: 1|
|Calories from Fat: 399 (20%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 327mg||101 %|
|Sodium 626.1mg||22 %|
|Potassium 3512.2mg||92 %|
|Total Carbohydrate 334.5g||98 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 319.1g|
|Protein 63g||90 %|
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Calories per serving: 1987
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