Serves: 6
Total Calories: 288

6 potatoes new, scrubbed and cubed
1 1/2 pounds broccoli fresh
1/4 cup safflower oil
2 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons orange juice concentrate
1 clove garlic minced
1 teaspoon salt
1 teaspoon basil dried, crushed
2 tablespoons parsley minced fresh
Few drops of hot pepper sauce
4 green onions thinly sliced
cherry tomatoes

Cook potatoes, covered, in 1-inch boiling water until just tender, about 12 minutes. Drain keep hot. Cut flowerets from broccoli stems thinly slice pared stems. Add broccoli to 1-inch boiling water partially cover and cook 7 to 10 minutes just until tender. Drain and keep warm. In a small saucepan, combine safflower and olive oils, vinegar, orange juice, garlic, salt, basil, parsley, and pepper sauce. Bring to boil remove from heat. Stir in green onions. Arrange potatoes and broccoli in serving dish top with hot sauce. Toss gently. Garnish with cherry tomatoes. Serve as an appetizer, salad, or vegetable.

Nutritional Facts:

Serves: 6
Total Calories: 288
Calories from Fat: 119

More Recipes from the Recipes For Healthy Living Cookbook:
Cheesy Applesauce Salad
Fruit And Lettuce Bowl
Hot Broccoli-New Potato Salad
Molded Egg Salad