Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| ¼ cup | Vinegar |
| 1 tablespoon | Sugar |
| 4 larges | Red potatoes (about 2 pounds), peeled and cooked |
| 1½ cup | Cooked whole kernel corn |
| 1 cup | Shredded carrot |
| 1½ teaspoon | Chili powder |
| 1 teaspoon | Salt, optional Dash hot pepper sauce |
| ½ cup | Chopped red onion |
| ½ cup | Diced green pepper |
| ½ cup | Diced sweet red pepper |
| ½ cup | Sliced pitted ripe olives |
DRESSING
SALAD
This tasty dish uses less sugar, salt and fat. Recipe inclndes Diabetic Exchanges.
In a small bowl or jar, combine all dressing ingredients; cover and chill. Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over; toss lightly. Cover and chill. Yield: 14 servings. Diabetic Exchanges: One serving (without added salt) equals 1-½ fat, 1 starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.
From the files of Al Rice, North Pole Alaska. Feb 1994