Yield: 6 Servings
|4 cups||Potatoes, chopped in inch cubes|
|1 cup||Broccoli flowerets, steamed|
|1 cup||Peeled tomato wedges|
|1 cup||Celery, finely chopped|
|½ cup||Green onions, chopped|
|1 cup||Favorite salad dressing|
|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.