Potato-Pear Salad
Yield
16 servingsPrep
40 minCook
40 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
potatoes
medium |
|
| 1 | x |
water
|
*
|
| ¾ | cup |
vegetable oil
|
|
| ⅓ | cup |
vinegar
cider/wine |
|
| 1 ¾ | teaspoons |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 6 | each |
pears
medium |
|
| 1 | each |
romaine lettuce
head, large |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
potatoes
medium |
|
| 1 | x |
water
|
*
|
| 177 | ml |
vegetable oil
|
|
| 79 | ml |
vinegar
cider/wine |
|
| 8.8 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 6 | each |
pears
medium |
|
| 1 | each |
romaine lettuce
head, large |
*
|
Directions
In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling.
Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper.
When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into 1/8"-thick slices.
Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated.
Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm.
Or cover and refrigerate to serve chilled later.
