| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Low fat, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Small salad potatoes |
| 3/4 |
c |
Plain fat-free yogurt |
| 3 |
T |
White wine vinegar |
| 1 |
T |
Minced fresh dill |
| 1 |
T |
Minced fresh parsley |
| 2 |
t |
Minced fresh tarragon |
| 1/2 |
|
Onion, chopped |
| 1 |
|
Celery rib, chopped |
| 1 |
|
Carrot, coarsely shredded |
INSTRUCTIONS
Cook potatoes until tender but firm; cool and slice. In a large bowl,
combine remaining ingredients. Add potatoes and stir until well
coated. Chill for several hours. Yield: 8 servings. Exchanges: 1
starch Nutritional Information: Serving Size: 1/8 recipe Calories: 78
Sodium: 19 mg Cholesterol: trace Carbohydrate: 17 gm Protein: 3 gm
Fat: trace Recipe by: Down-Home Diabetic Cookbook Posted to Digest
eat-lf.v097.n329 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca>
on Dec 28, 1997
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