1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered

1 small red onion, chopped

1 1/2 C. cubed brick cheese or monterey jack cheese

1/2 C. crumbled blue cheese

3/4 C. vegetable oil

1/4 C. red wine vinegar or cider vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. pepper

 

In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.

 

Yield:

Calories:

Fat:

Fiber: