Recipe: Potato salad or sandwich spread.
Ruth’s Potato Salad or Sandwich Spread. Recipe Bedford,TX
|3 cups potato chunks covered with water
1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
1 T canola oil
1 cup minced raw vegetables such as onion, bell pepper, poblano pepper, cucumber, zucchini or yellow squash, celery, bok choy
Optional: 1 to 2 T pickle relish
Salt and pepper to taste
Add cooked carrots, broccoli, and greens. Mash all.
Mix in oil or miso, milk, garlic, and spices.
Mix in raw vegetables and optional pickle relish, lemon juice, mustard.
Use as salad or as sandwich spread.
Tip: Use a variety of vegetables for health and taste.
|On the Go||Healthy||Eat Directory|
|Special Occasion||Snacks & Breakfast||Book Reviews|
|Tips for Living||Lunchbox Notes||Dating/Meeting for Singles||
|Beauty||Happy||Love||Math/Science Fun for Kids||Stay in Touch with Kids/Grandkids|
GreenBuilding and Remodeling
Content represents the opinions of the authors and is presentedfor your information only. Contact your health professional for specific advice regardingyour health.
Copyright © 1997-2008 CyberParent. All rights reserved.
Images: Copyright © 1993-1997 T-Maker Company. All rights reserved.
Thanks for stopping by CyberParent. Please bookmark and comeagain soon.