Yield: 1 servings
|1 pounds||New red potatoes|
|1 small||Red onion, thinly sliced|
|⅓ cup||Sliced ripe olives|
|½ cup||Chopped green pepper|
|1 \N||Tomato, chopped|
|½ cup||Italian dressing|
|2 tablespoons||Snipped fresh parsley|
|1 tablespoon||Parmesan Cheese|
1. Scrub potatoes; cut crosswise into ¼ in. slices. Place in 1½ qt. microwave safe casserole. Add water and salt. COver with lid.
Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool.
2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese.
From: Shelia Morgan <sfmorgan@...>. Fatfree Digest [Volume 9 Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV