Date: Sat, 29 Jul 1995 22:37:28 +0300
From: Jody Bar-On (jodyb@techunix.technion.ac.il)
Here is a salad which has gotten raves from my SAD friends
this summer. Twice we invited a crowd over, and "disappointed" them by
not serving bar-b-qued flesh... but we seem to have been redeemed by
these salads, among other VLF things, including some good deserts, vegie
and pita dips. Anyway, here is the salad recipe:
EXCELLENT POTATO SALAD
6 large potatoes, cooked, sliced into rounds about 1/4 inch thick
(can just wash, microwave, and slice with skin on)
A bag of frozen green beens (uncut)
1 or two cans of artichoke hearts or bottoms, sliced
2 onions, thinly sliced
1 large green pepper, in strips
1 large red bell pepper, in strips
fresh parsley
DRESSING
1 Tbsp. dijon mustard
1 tsp. sugar
2 cloves garlic, crushed
black pepper to taste
1/2 cup cider vinegar
2/3 cup water
Juice of one lemon
1 tsp. salt
Use a VERY large bowl, preferrably a nice looking glass one...
put a layer potatoe slices on the bottom and going up the sides.
Then layer on the beans, artichokes, onion, peppers and parsley.
Pour half of the dressing over. Repeat with rest of ingredients.
Pour on the rest of the dressing and chill. You can decorate the top
with cherry tomatoes or lemon slices.
kwvegan vegan