4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled 1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or Low-oil works best.) Seasonings to taste 1/2 c 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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.