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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Main course, Salads, Side dishes, Vegetarian 4 Servings

INGREDIENTS

1 lb New or russet potatoes
Scrubbed
2 T Dry white wine
2 T Chopped fresh parsley
Salt and freshly ground
Pepper, to taste
1 1/2 lb Broccoli, broken into
Florets, stems
Peeled and sliced
2 T Fresh lemon juice
2 T Red wine, or sherry vinegar
Or to taste
1 t Dijon mustard
1 Clove
6 T Plain lowfat yogurt
1/4 c Olive oil
2 oz Parmesan cheese, slivered
Garlic, minced or pressed

INSTRUCTIONS

Steam or boil [or pressure cook] the potatoes until tender. Drain and
cut into quarters or thick slices. Toss with the white wine, parsley,
and salt and pepper. Steam the broccoli until tender, about five to
eight minutes. Meanwhile, make the dressing: Mix together the lemon
juice, vinegar, mustard, garlic, and yogurt. Add salt and pepper to
taste. Stir in the olive oil [a tablespoon at a time]. Drain the
broccoli, refresh under cold water, and toss with the potatoes,
dressing, and Parmesan. Serve warm.  Recipe By     : Main-Dish Salads
by Martha Rose Shulman  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 12.5mg
Sodium: 353.1mg
Potassium: 604.6mg
Carbohydrates: 11g
Fiber: <1g
Sugar: <1g
Protein: 10.8g


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