|
|
GARDEN POTATO SALAD
Low-fat cottage cheese is the secret to the dressing in this delicious low fat and saturated fat, low cholesterol, low sodium mixture of vegetables and herbs.
3 lb |
(about 6 large) potatoes, boiled in jackets, peeled and cut into 1/2-inch cubes |
1 C |
chopped celery |
1/2 C |
sliced green onion |
2 Tbsp |
chopped parsley |
1 C |
low-fat cottage cheese |
3/4 C |
skim milk |
3 Tbsp |
lemon juice |
2 Tbsp |
cider vinegar |
1/2 tsp |
celery seed |
1/2 tsp |
dill weed |
1/2 tsp |
dry mustard |
1/2 tsp |
white pepper |
- In a large bowl, place potatoes, celery, green onion, and parsley.
- Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
- Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
Yield: 10 servings--Serving Size: 1 cup
Each serving provides:
Calories: 151
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 2 mg
Sodium: 118 mg
Poll();
|
|
