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| San Nazzaro Salad |
| This colorful salad makes a great addition to a barbecue or any family get together. |
Origin: Italian
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Ingredients:
4 large russet potatoes
8 celery stalks with leaves, sliced
1 medium onion, thinly sliced
6 plum tomatoes, cut into quarters
4 garlic cloves, minced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 teaspoon dried oregano
1/2 cup COLAVITA Extra Virgin Olive Oil
1/4 cup COLAVITA White Wine or Champagne Vinegar
Salt and freshly ground pepper, to taste
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Preparation:
In a medium sauce pan; boil the potatoes in their jackets until cooked but firm; about 25 minutes. Drain and run under cold water. When cool enough to handle, peel. Cut each potato into 8 pieces. In a large bowl toss the potatoes with the celery, onion, tomatoes, garlic, peppers, oregano, olive oil, wine, vinegar and salt and pepper, to taste. Let sit for 15-20 minutes to allow the flavors to develop. If the potatoes seem too dry add a little additional olive oil. Check seasonings and serve.
Per Serving: 243 Calories (kcal); 18g Fat (2g Sat, 13g Mono, 2g Poly); 3g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Food Exchanges: 1/2 Grain (Starch); 1 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
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