| 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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