Greek Potato Salad With Dried Tomatoes

Ingredients

1 c tomato
1/4 c olive oil
1/4 c water
2 1/2 tb lemon juice
1 garlic clove
1 tb oregano
1 ts oregano leaves
1 ts salt
1/2 ts pepper
1 c seedless cucumber
1/2 c onion
1 c crumbled feta cheese
1/2 c greek olives

Instructions

-ORpitted ripe olives In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Lemon Dressing: In large bowl whisk together all dressing ingredients. Menu: Chicken Rice Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts Nutritional Information Per Serving: 450 calories; 30 g fat; 60 mg cholesterol; 1750 mg sodium; 35 g carbohydrate; 4 g fiber; 14 g protein.