| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Salads, Side dish, Low-fat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
New red potatoes |
| 1/2 |
c |
Chopped scallions |
| 1 |
c |
Chopped celery |
| 1/2 |
c |
Sliced ripe olives |
| 1/2 |
c |
Plain nonfat yogurt |
| 3 |
tb |
Grainy mustard |
| 1 |
ts |
Chopped fresh dill |
| 1/4 |
ts |
Celery seed (optional) |
| 1 |
ts |
Chopped fresh basil; -OR- Dried Basil |
| 1/2 |
ts |
Salt |
|
|
Freshly grated black pepper (to taste) |
INSTRUCTIONS
GRAINY MUSTARD DRESSING
Place potatoes in a large saucepan with just enough water to cover. Bring
to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside
until cool enough to handle.
Chop potatoes and mix with scallions, celery and olives.
To make dressing: In a small mixing bowl, whisk dressing ingredients. Pour
over salad and mix well. Serve immediately or chill until serving.
Per serving: 90 cal, 3 g prot, 342 mg sod, 14 g carb, 3 g fat, 0 mg chol,
50 mg calcium
Source: Lynda A. Pozel in "Vegetarian Gourmet", Spring 1994 Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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