Category: Salad

2 pounds red potatoes (about 7 medium)
1 cup shelled green peas
3 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoons cracked pepper
1 garlic clove minced.

Place potatoes in a large saucepan. Cover with water; bring to a boil. Reduce heat; simmer, partially covered, 25 minutes or until tender. Add green peas; cook 1 minute. Drain; let cool slightly. Cut potatoes into 1/4 inch slices.
Combine the potatoes, green peas, parsley, chives, and basil in a large bowl. Combine vinegar and remaining ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.

Yield: 6 servings (serving size; 1 cup).

Calories 152 (2% from fat); Fat 0.3g; Protein 4.6g; Carb 33.2g; Fiber 3.4g; Chol. 0 mg; Iron 1.6mg; sodium 209 mg; Calc 23 mg.

1/4 cup vegetable oil
2 tablespoons vinegar (Jeanne used strawberry)
2 teaspoons sugar
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon Tabasco sauce
1/3 cup slivered almonds
3 taplespoons sugar
1 head romaine, torn
1 cup chopped celery
2 chopped green onions
1 chopped avocado
1 1/2 cup drained mandarin oranges

Combine and whisk ingredients oil through Tabasco sauce. Cover and chill. Combine almonds and 3 Tablespoons sugar in a skillet, mix and cook over medium heat until almonds are coated and a light brown. Cool. Toss romaine, celery and green onions in a bowl. Add and toss almonds, avocado, mandarin oranges and chilled dressing. 4 servings.

(From Texas Ties and Jeanne’s daughter’s future mother-in law.)

3/4 c bulgur
2 c boiling water
1/2 c chopped scallions or onions
2 med tomatoes, chopped
1/2 cucumber, sliced and quartered
1/3 c chopped fresh parsley
1/3 c chopped fresh mint
1/4 c lemon juice
2 tsp olive oil
1/3 tsp salt
1/3 tsp ground black pepper

1. Place the bulgur in a large bowL Pour tbe water over the bulgur, cover, and let stand for 20 minutes or until the bulgur is light and fluffy. Drain excess water.
2. Add the scallions, tomatoes, cucumber, parsley, mint, lemon juice, oil, salt and pepper. Mix gently. Cover and refrigerate for at least 1 hour.

Makes 4 servings.

PER SERVING: 177 cal. 4 g pro, 24 g carb, 7.4 g fat, 1 g sat fat, 0 mg chol, 8 g fiber, 24 mg sodium

From Recipes from the Herbal Kitchen by the Editors of Prevention Health Book

For added flavor, soak the bulgur in a mixture of 1 cup boiling water and 1 cup hot vegetable broth.