| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Mc-recipe | 4 | servings | ||
INGREDIENTS
| 12 | oz | New potatoes; peeled and cut |
| OR 3+1/2 cups chopped potatoes; 1/2-inch dice | ||
| 8 | oz | Asparagus; trimmed and cut |
| Into 1-inch pieces | ||
| 1/4 | c | Thawed frozen green peas |
| 1 | tb | Rice wine |
| OR white-wine vinegar | ||
| 3/4 | c | Sliced radishes |
| 1/4 | c | Reduced-calorie mayonnaise |
| 1/4 | c | Plain low-fat yogurt |
| 1/2 | ts | Tarragon leaves; crushed |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground black pepper |
INSTRUCTIONS
CREAMY TARRAGON DRESSING In a large saucepan place potatoes with enough salted water to cover. Bring to a boil; boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas; cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander; drain. Place in a large bowl; add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve warm or cover and refrigerate until cold, about one hour. Serves 4. For the dressing: In a small bowl combine all ingredients. Makes 1/2 cup. Copyright 1996, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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