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Baked Potato and Sprout Salad with Fresh Parsley Dressing (pareve)
serves 6

1 1/2 pounds new or red thin-skinned potatoes
oil
salt fresh ground black pepper
2 cups fresh bean sprouts
1 cup sliced fresh mushrooms

Dressing: 6 tablespoons extra-virgin olive oil
6 tablespoons fresh squeezed lemon juice
1/4 cup chopped fresh Italian parsley
1-2 tablespoons finely chopped onion

1. Preheat oven to 350F.Scrub potatoes, but do not peel. Rub with oil, season with salt and pepper and pierce in several places with the tines of a fork. Bake in the oven for about 1 hour until tender. Cool slightly, cut into large chunks and transfer to a salad bowl. Add the sprouts and mushrooms.

2. In a small bowl, whisk together the ingredients for the dressing. Season with salt and pepper and pour over the warm potatoes. Stir gently and serve.

approx. nutrients per serving: calories – 279 protein – 3g carbohydrates – 24

fat – 20g cholesterol – 0mg sodium – 42mg

This recipe from the article "For Israel Independence Day - Foods with Meaning"

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.