| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main course, Vegetarian, Side dishes, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
New or russet potatoes — |
|
|
Scrubbed |
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
| 1 1/2 |
lb |
Broccoli, broken into |
|
|
Florets, stems |
|
|
Peeled and sliced |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Red wine (or sherry) vinegar |
|
|
Or to taste |
| 1 |
ts |
Dijon mustard |
| 1 |
sm |
Clove |
| 6 |
tb |
Plain lowfat yogurt |
| 1/4 |
c |
Olive oil |
| 2 |
oz |
Parmesan cheese — slivered |
|
|
Garlic — minced or pressed |
INSTRUCTIONS
1. 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.
2. 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].
3. 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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