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Minted Potato Saladsalads, vegetables, oriental 6 cup potaotes, boiled & diced 4 each scallions, chopped 1/2 cup parsley, chopped 1/2 cup olive oil 1/3 cup lemon juice 1 teaspoon mint 1 salt & pepper 1 griddle baked pitas Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed garlic for a Minted Cabbage Salad. Blend garlic with the rest of the dressing ingredients.
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