| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert/, Dinner, Salad |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Carrots, cut into 1/2" cubes |
| 2 |
lb |
Potatoes, cut into 1/2" cubes |
| 1 |
c |
Frozen green peas, thawed |
| 3/4 |
c |
Onions, chopped |
| 1 |
c |
Fat-free sour cream |
| 1/2 |
c |
Fat-free mayonnaise |
| 2 |
tb |
Prepared mustard |
| 1 |
tb |
White vinegar |
| 1 |
ts |
Black pepper |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil,
and cook for 10 minutes or until tender. Drain. Place carrots, potatoes,
green peas, and onions in a mixing bowl; set aside. In another mixing bowl,
combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to
coat. Cover and chill 8 hours.
Per serving: 214 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium
Recipe by: Honeysuckle White Turkey Posted to TNT - Prodigy's Recipe
Exchange Newsletter by matejka@bga.com on Jul 5, 1997
A Message from our Provider:
“Life – your only chance. Eternity – payback time”