New Potato Salad With Tahini Tarragon Dressing Lf

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Casual dinn, Health, Salad	4	Servings

INGREDIENTS

2	lb	New potatoes, or less
1	c	Fresh peas, blanched and
		rinsed in cold water
1/2	c	Red onion, minced
1	T	Fresh parsley, minced
1	T	Fresh tarragon, minced
1 1/2	t	Fresh savory, minced
1 1/2	t	Fresh oregano, minced
1 1/2	t	Minced garlic
1/4	c	Fresh lemon juice
2	T	Extra virgin olive oil, may
		be doubled
1/4	t	Sea salt
1/2	ds	White pepper, freshly ground
1/2	t	Hot sauce, bottled
1	T	Tahini, or more to taste
1	t	Dijon mustard
2	T	Water, as needed
		Lettuce leaves or radicchio
		for garnish

INSTRUCTIONS

In a large pot, place the potatoes and cover with lightly salted
water. Place over medium-high heat and boil until tender but firm,
15-20 minutes. Don't overcook the potatoes or they will fall apart.
Pour the potatoes into a colander and rinse until cool. Drain, place
the potatoes in a bowl, and refrigerate until cold.  Cut potatoes into
thirds or any size you prefer, and place in a large  bowl. Add the
peas, onion, parsley, tarragon, savory, and oregano.  Mix lightly to
blend. Pour the dressing over the potatoes and herbs  and toss gently.
Serve on lettuce leaves or radicchio with a crowning  dash of fresh
pepper.  Dressing: In a small bowl, whisk together the Tahini Tarragon
Dressing  ingredients, adding water as needed. Makes about 2/3 cup.
Pantry Note:  Substitute a commercial lo/no fat Lemon Tarragon Dressing
(such as  Briannas). Add fresh herbs to taste.  Did you know: Potatoes
are usually considered a carbohydrate, but  they are also a moderate
source of protein. This recipe: A blend of  fresh herbs and red onion
gives bright flavors to this salad. Tahini  adds calcium to the creamy,
dairy-free dressing. CALS 264 with 30.6%  CFF (9.3g).  Source: The
Natural Health Cookbook by Dana Jacobi and the Editors of  Natural
Healthy Magazine (1995) Simon and Schuster. A Summer Dinner,  Naturally
at the kitPATh (1997.07.20). Reduced fat version. For  Related links
see http://wizard.ucr.edu/~phannema/recipes/djacobi.htm  Recipe by: The
Natural Health Cookbook (1995) Dana Jacobi Posted to  Digest
eat-lf.v097.n185 by KitPATh <phannema@wizard.ucr.edu> on Jul  22, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 68 Calories From Fat: 19 Total Fat: 2.2g Cholesterol: 0mg Sodium: 164.8mg Potassium: 143.8mg Carbohydrates: 10.1g Fiber: 2.9g Sugar: 2.1g Protein: 3.2g