Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lbs new red potatoes
- 1/4 cup water
- 1/2 tbsp salt
- 1 small red onion, thinly sliced
- 1/3 cup sliced ripe olives
- 1/2 cup chopped green pepper
- 1 tomato, chopped
- 1/2 cup italian dressing
- 2 tbsp snipped fresh parsley
- 1 tbsp parmesan cheese
- =
Directions
Scrub potatoes; cut crosswise into ¼ in. slices. Place in 1 ½ qt. microwave safe casserole. Add water and salt. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese