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6 servings
suggest servings
| 4 | potatoes | medium, peeled | |
| 1/4 | cup | vegetable oil | or other salad oil |
| 1/4 | teaspoon | garlic powder | |
| 1 | teaspoon | basil | |
| 2 | Green | onions | sliced |
| 1 | bunch | broccoli florets | broken florets |
| 1/4 | cup | lemon juice | |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | red hot pepper sauce (eg. Tabasco) | liquid |
Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot.
Combine remaining ingredients. Bring to boil, stirring.
Pour over the vegetables and toss gently.
(May be served hot or cold.)
Cal: 160, Fat: 2g.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 8% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...
This is a great dish to serve guests when you really want to impress them. Looks wonderful to the eye, especially using yellow and red peppers for some contrasting colours. And the taste is perfect for summer or any season. Very light and fresh with little bursts of flavors and textures.
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