| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Salads & dr | 10 | Servings | |
INGREDIENTS
| 3 | lb | Red potatoes; (about 7*) |
| 2 | c | Sargento Light Fancy shredded mild Cheddar cheese |
| 8 | oz | Fat-free ranch salad dressing |
| 1 | tb | Prepared mustard |
| 6 | Green onions; chopped | |
| 1 | Red bell pepper; chopped | |
| 2 | sl | Turkey bacon; cooked and crumbled |
INSTRUCTIONS
*Guess my potatoes were smaller than theirs - about 14 for me. Coat potatoes with vegetable cooking spray; pierce several times with a fork. Bake at 400 degrees for 45 minutes or until tender. Cool and cut into 1-inch cubes. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup of cheese. Lou's notes: I did not have the Sargento Light cheese, so I used regular mild Cheddar cheese. Also, I did not have turkey bacon so I used regular. I thought the ratio of mix to potatoes was a bit off . Next time, I will use more potatoes. I let the potatoes cool a bit before I added them so as not to melt the cheese. Served the salad at room temperature. The next day, I had it cold, and it was good that way, too. This is a very tasty dish. Clearly, there has been an effort to reduce the fat, but no caloric nor fat information was given. Recipe by: Southern Living, Sept. 1997, p. 172 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Sep 08, 1997
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