Grilled Greek Potato Salad
Taste of Home
June/July 2009 issue
Page:16
This said, my most requested summer recipe, is wonderful warm, cold or at room temperature. Because it's dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. —Robin Jungers, Campbellsport, Wisconsin
SERVINGS: 21
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. Grill: 20 min.
Ingredients:
3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes, halved
1/2 pound fresh mozzarella cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano
Directions:
Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 21 servings (3/4 cup each).
Nutrition Facts
One serving:3/4 cup
Calories: 142,Fat:8 g,Saturated Fat:2 g,Cholesterol:
Diabetic Exchange:
1-1/2 fat, 1 starch.
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