Potato-Pear Salad
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INGREDIENTS
INSTRUCTIONS
1. In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. 2. meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper. 3. When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into 1/8"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated. 4. Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm. Or cover and refrigerate to serve chilled later. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (4g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 32 | ||
| Calories from Fat: 31 (97%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 5 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.3mg | 0 % | |
| Potassium 8.9mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.3g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 32
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