Yield: 1 servings
|½ cup||Olive oil|
|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|
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