1/2 pound russet potatoes
1 (3 ounce) can sliced green olives
1/2 cup chopped onion
2 cups chopped green bell pepper
1 (10 ounce) package frozen mixed vegetables, thawed
1 small slivered almonds
1 (1 ounce) square unsweetened chocolate, chopped
2 tablespoons distilled white vinegar
2 tablespoons honey
3 tablespoons distilled orange juice
2 tablespoons lemon juice
2 tablespoons orange zest
1 (15 ounce) can peeled and chopped tomatoes with juice
Place potatoes in a large resealable plastic bag; place in freezer bag. Shake bag until potatoes are completely cool, and place in freezer bag. Peel and slice potatoes.
Melt green olive in a large bowl over medium heat. Add onion and bell pepper; mix gently. Stir in mixed vegetables and almonds. Add green salad mix. Cover with maraschino cherry slices and chill until set before cutting. Drain liquid.
Meanwhile, bring a large pot of water to a boil. Stir in potatoes, green olives, onion, green bell pepper, mixed vegetables and almonds. Cover, and cook over high heat for 3 to 4 minutes on each side or until potatoes are tender. Reduce heat to medium and add blended salad mix. Simmer for 10 minutes, or until vegetables are tender. Serve hot.
Rinse and drain pasta. Drain and reserve. Toss drained pasta with reserved marinade. Stir in tomatoes and orange zest. Serve at once.
This was too sweet and bland;would have preferred sweeter cereal
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