Dilled Peas and Potatoes Vinaigrette -

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Dilled Peas and Potatoes Vinaigrette

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	8
Author Notes:	This diabetic friendly recipe was given to us by Marilyn Helton, as part of her Elegant, Easy Easter Dinner for 8. For lots more diabetic friendly recipes and tips, click here to visit Marilyn's website Cinnamon Hearts.
Ingredients:	1/3 cup olive oil 1/4 cup plus 1 tablespoon wine vinegar 2 tablespoons minced fresh dill 1/2 teaspoon fresh ground black pepper 1/4 teaspoon salt 1 package (16 ounces) frozen pea pods 1/4 cup green onion, minced 8 small red potatoes, cooked and sliced
Instructions:	Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or in salad bowl. Serve at room temperature. Diabetic Exchanges: 2 Bread 1-1/2 Fat.