Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Potatoes, chopped in inch cubes |
| 1 cup | Broccoli flowerets, steamed |
| And cooled | |
| 1 cup | Peeled tomato wedges |
| 1 cup | Celery, finely chopped |
| ½ cup | Green onions, chopped |
| 1 cup | Favorite salad dressing |
| (Nonfat or | |
| Low-oil works best.) | |
| Seasonings to taste | |
| ½ cup | Pitted ripe olives, sliced |
Mix all ingredients in a large bowl, saving olives for garnish.
Serves at room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.