MMMMM---------------------------SALAD-------------------------------- 2 lb New potatoes; cut Into bite-size wedges 1 Green or yellow bell pepper; -cut Into 1/2-inch pieces Imported brine- or oil-cured -olives 1 c Black olives; pitted and -halved 1 c Green olives; pitted and -halved 1 c Halved cherry tomatoes 2 Scallions; chopped Salt and black pepper; to -taste For the dressing: Whisk together the olive oil, vinegar, oregano, garlic, salt and pepper in a large bowl. For the salad: Steam the potatoes over boiling water until just tender, about 12 minutes. Drain well. Add to the dressing and toss to coat. Prepare a medium-hot fire in the grill with a lightly oiled vegetable rack in place. Lift the potatoes from the dressing with a slotted spoon. Grill, tossing frequently, until completely tender and grill-marked but not mushy, about 8 minutes. Remove from the grill and place in a large salad bowl. Add the peppers to the dressing and toss to coat. Lift from the dressing with a slotted spoon. Grill, tossing frequently, until just tender and lightly browned, about 3 minutes. Remove from the grill and add to the potatoes. To serve, add the olives, tomatoes and scallions to the potatoes. Add the remaining dressing and toss gently to mix. Season with salt and pepper to taste. Serve at once. REF: "The Vegetanan Grill" by Andrea Chesman Attached to story "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun). Hanneman 1998 June Recipe by: Andrea Chesman, Vegetarian Grill By Kitpath
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 323 (100%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 12.4mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.8g|
|Protein 0.1g||0 %|
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Calories per serving: 323
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