| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes, scrubbed |
| 2 |
|
Tomatoes, cored and diced |
| 1/2 |
c |
Chopped red onions -OR- |
| 6 |
|
Green onions, thinly sliced |
| 1 |
c |
Thinly sliced celery |
| 1/2 |
c |
Light mayonnaise |
| 1/2 |
c |
Plain non-fat yogurt |
|
|
Pesto |
INSTRUCTIONS
Steam whole unpeeled potatoes until soft when pierced with a fork, about
30 to 40 minutes. Cool and cube. Place in a large bowl and toss gently
with tomatoes, onions and celery.
In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto. Pour
dressing over potato mixture and toss gently to combine. Chill before
serving.
PESTO: In food processor, place 1/4 cup nuts, 3 garlic cloves, 2 cups
packed fresh basil leaves and 1/4 cup chopped fresh parsley; process until
finely ground. With motor running, gradually add 2/3 cup olive oil until
pesto is the consistency of mayonnaise. Add freshly ground pepper to taste.
Transfer to a small jar and pour a thin film of olive oil over surface of
pesto. Cover tightly and store in refrigerator.
From "Delitefully HealthMark," by Susan Stevens, M.A., R.D.; SWS
Publishing.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”