| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Vegetables, Diabetic, Low fat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Small salad potatoes |
| 3/4 |
c |
Plain fat-free yogurt |
| 3 |
tb |
White wine vinegar |
| 1 |
tb |
Minced fresh dill |
| 1 |
tb |
Minced fresh parsley |
| 2 |
ts |
Minced fresh tarragon |
| 1/2 |
md |
Onion; chopped |
| 1 |
|
Celery rib; chopped |
| 1 |
sm |
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
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”