| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Salad | 6 | Servings | |
INGREDIENTS
| 1 | lb | New red potatoes |
| 1/2 | c | Sliced radishes (optional) |
| 3 | tb | Plain; nonfat yogurt |
| 1 | tb | Nonfat mayonnaise |
| 1 1/2 | ts | Dijon mustard |
| 1/2 | ts | Garlic |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Onion powder |
| 1/4 | ts | Salt (optional) |
INSTRUCTIONS
DRESSING From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Sun, 30 Jun 1996 13:23:45 -0700 (PDT) The Gourmet Connection Side Dishes.... Contributed by Rachel Rudel, R.D. NOTE FROM TINA: I THINK THAT RADISH SPROUTS WOULD BE WONDERFUL! Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. Yield: 6 Servings. Per Serving: 80 Cal; 1g Fat(original recipe used red.-cal. mayo - so fat will be slightly less); 16g Carbohydrate; 2g Protein; Trace Cholesterol; 60mg Sodium Exchanges: 1 Starch/Bread. fatfree digest V96 #181 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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