| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Small unpeeled red potatoes |
| 1/4 |
c |
Packed fresh dillweed |
| 1/4 |
c |
Packed fresh flat-leaf parsley sprigs |
| 1/4 |
c |
Sliced green onions |
| 1 |
|
Clove garlic, halved |
| 1/2 |
c |
Nonfat buttermilk |
| 1 |
tb |
Fresh lemon juice |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Diagonally sliced celery |
| 1/2 |
c |
Coarsely chopped red bell pepper |
INSTRUCTIONS
Place potatoes in a saucepan; cover with water, and bring to a boil. Cover,
reduce heat, and simmer 15 minutes or until tender; drain. Set potatoes
aside, and keep warm.
Position knife blade in food processor bowl. Drop dillweed, flat-leaf
parsley, green onions, and garlic halves through food chute with processor
running; process 3 seconds or until minced. Add nonfat buttermilk, lemon
juice, and pepper; process until smooth.
Cut potatoes in half.
Combine potatoes, celery, and bell pepper in a large bowl. Add buttermilk
mixture, tossing gently to coat. Yield: 6 servings (serving size: 1 cup).
Per serving: 104 Calories; 0g Fat (2% calories from fat); 3g Protein; 23g
Carbohydrate; 0mg Cholesterol; 27mg Sodium
Recipe by: Cooking Light, May/June 1993, page 82
Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”