Yield: 4 servings
|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.