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CATEGORY CUISINE TAG YIELD
Salads, Mc-recipe 4 servings

INGREDIENTS

12 oz New potatoes; peeled and cut
OR 3+1/2 cups chopped potatoes; 1/2-inch dice
8 oz Asparagus; trimmed and cut
Into 1-inch pieces
1/4 c Thawed frozen green peas
1 tb Rice wine
OR white-wine vinegar
3/4 c Sliced radishes
1/4 c Reduced-calorie mayonnaise
1/4 c Plain low-fat yogurt
1/2 ts Tarragon leaves; crushed
1/2 ts Salt
1/8 ts Ground black pepper

INSTRUCTIONS

CREAMY TARRAGON DRESSING
In a large saucepan place potatoes with enough salted water to cover. Bring
to a boil; boil until potatoes are nearly tender, about 2 minutes.
Add asparagus and peas; cook until asparagus are barely tender, about 2
minutes. Transfer vegetables to a colander; drain. Place in a large bowl;
add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve
warm or cover and refrigerate until cold, about one hour. Serves 4.
For the dressing: In a small bowl combine all ingredients. Makes 1/2 cup.
Copyright 1996, The Associated Press
Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.

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