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Recipe Summary test

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil and garlic; let stand 30 minutes.

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  • Preheat oven to 350°.

  • Brush 1 1/2 teaspoons oil mixture over bread; cut into cubes. Place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 9 minutes or until toasted.

  • Steam potatoes, covered, 18 minutes or until tender. Let cool; cut into 1/4-inch-thick slices. Combine potato slices and vermouth; toss gently to coat.

  • Combine remaining oil mixture, vinegar, and next 7 ingredients (vinegar through parsley) in a bowl. Pour dressing over potatoes; toss gently to coat. Cover and chill.

  • Serve in a lettuce-lined bowl, if desired. Sprinkle with cheese and croutons.

Nutrition Facts

176 calories; calories from fat 27%; fat 5.3g; saturated fat 1.3g; mono fat 2.9g; poly fat 0.5g; protein 6.1g; carbohydrates 24.9g; fiber 3.1g; cholesterol 3mg; iron 2.3mg; sodium 497mg; calcium 97mg.
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