Garden Potato Salad
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| |
| low-fat cottage cheese is the secret to the dressing in this delicious low |
| fat and saturated fat, low cholesterol, low sodium mixture of vegetables |
| and |
| herbs. |
| |
| | salad |
| 6 large | (3 lb.) potatoes, boiled in jackets, peeled and cut into 1/2" |
| | cubes |
| 1 cup | finely diced celery |
| 1/2 cup | thinly sliced green onion |
| 2 Tbsp | chopped fresh parsley |
| |
| to make the salad: |
| in a large bowl, place all salad ingredients and mix well. |
| |
| | dressing |
| 1 cup | low-fat cottage cheese |
| 3/4 cup | skim milk |
| 3 Tbsp | lemon juice |
| 2 Tbsp | cider vinegar |
| 1/2 tsp | celery seed |
| 1/2 tsp | dried dill weed |
| 1/2 tsp | dry mustard |
| 1/2 tsp | ground white pepper |
| |
| to make dressing: |
| in a blender or food processor, blend cottage cheese, milk, lemon juice, |
| vinegar, celery seed, dill weed, dry mustard, and white pepper until |
| smooth. |
| chill |
| for 1 hour. |
| |
| pour chilled cottage cheese mixture over salad and mix well. chill at |
| least 30 minutes before serving. |
| |
| yield: 10 servings--serving size: 1 cup. |
| |
| each serving provides: |
| calories: 151, total fat less than 1 g, saturated fat less than 1 g, |
| |
| |
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| (ID: 2127) Mirror: rec.food.recipes: Tue, Jul 5, 2005 |