Ingredients
- 2 pimientos (diced)
- 1 bell pepper
- 1 onion
- 1 water
- 2 quart saucepan
- 2 lb potatoes
- 6 oz artichoke hearts (marinated)
- 3 tb olive
- 1/4 c ripe olives
- 2 tb vinegar (white)
- 1 tb basil leaves (fresh)
- 1/2 ts salt
- 1/4 ts pepper
- 1/2 ts basil leaves (dried)
artichoke hearts, pimientos, bell pepper, onion and olives, lightly tossing to mix well. Shake the reserved artichoke hearts liquid with the remaining ingredients in a tightly covered container. Pour over the vegetables and lightly toss to coat. Cover and refrigerate about 2 hours or until well chilled. Nutritional Information Per Serving: Calories: 170 Protein: 3 Grams Carbohydrates: 26 Grams Fat: 6 Grams Cholesterol: 0 Milligrams Sodium: 530 Milligrams Potassium: 480 Milligrams Posted by: Rich Harper
