Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Peeled and cubed baked potatoes |
| 9 ounces | Frozen artichoke hearts; thawed |
| ¼ cup | Chopped black olives |
| 1 teaspoon | Minced garlic |
| ½ cup | Low-fat Italian dressing |
In a medium bowl, mix potatoes, artichoke hearts, black olives, and minced garlic. toss with Italian dressing.
Serves 4. per serving: 128 calories, 4g fat, 321mg sodium.
Recipe by: Prevention Magazine, February 1999, page 128 Posted to EAT-LF Digest by Kathleen <schuller@...> on Mar 28, 1999, converted by MM_Buster v2.0l.