| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main course, Salads, Side dishes, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | New or russet potatoes |
| Scrubbed | ||
| 2 | T | Dry white wine |
| 2 | T | Chopped fresh parsley |
| Salt and freshly ground | ||
| Pepper, to taste | ||
| 1 1/2 | lb | Broccoli, broken into |
| Florets, stems | ||
| Peeled and sliced | ||
| 2 | T | Fresh lemon juice |
| 2 | T | Red wine, or sherry vinegar |
| Or to taste | ||
| 1 | t | Dijon mustard |
| 1 | Clove | |
| 6 | T | Plain lowfat yogurt |
| 1/4 | c | Olive oil |
| 2 | oz | Parmesan cheese, slivered |
| Garlic, minced or pressed |
INSTRUCTIONS
Steam or boil [or pressure cook] the potatoes until tender. Drain and cut into quarters or thick slices. Toss with the white wine, parsley, and salt and pepper. Steam the broccoli until tender, about five to eight minutes. Meanwhile, make the dressing: Mix together the lemon juice, vinegar, mustard, garlic, and yogurt. Add salt and pepper to taste. Stir in the olive oil [a tablespoon at a time]. Drain the broccoli, refresh under cold water, and toss with the potatoes, dressing, and Parmesan. Serve warm. Recipe By : Main-Dish Salads by Martha Rose Shulman File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 161
Total Fat: 18.3g
Cholesterol: 12.5mg
Sodium: 353.1mg
Potassium: 604.6mg
Carbohydrates: 11g
Fiber: <1g
Sugar: <1g
Protein: 10.8g