 Garden Potato Salad with Basil-Yogurt Dressing
Makes 4 servings
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Ingredients
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6
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new potatoes, quartered
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8
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ounces asparagus, cut into 1-inch slices
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1-1/4
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cups red, yellow or green bell pepper strips
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2/3
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cup plain low-fat yogurt
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1/4
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cup sliced green onions
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2
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tablespoons chopped pitted ripe olives
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1-1/2
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tablespoons chopped fresh basil or 1-1/2 teaspoons dried basil
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1
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tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crushed
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1
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tablespoon white vinegar
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2
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teaspoons sugar
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Dash ground red pepper
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1. Bring 3 cups water to a boil in large saucepan over high heat. Add potatoes; return to a boil. Reduce heat to medium-low. Simmer, covered, 8 minutes. Add asparagus and bell peppers; return to a boil over high heat. Reduce heat to medium-low. Simmer, covered, about 3 minutes or until potatoes are just tender and asparagus and bell peppers are tender-crisp. Drain.
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2. Meanwhile, combine yogurt, green onions, olives, basil, thyme, vinegar, sugar and ground red pepper in large bowl. Add vegetables; toss to combine. Refrigerate, covered, until well chilled.
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© Publications International, Ltd.
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Nutrients per Serving
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(1/4 of total recipe)
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Calories
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154
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Calories from Fat
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14 %
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Total Fat
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3 g
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Saturated Fat
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1 g
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Cholesterol
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2 mg
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Carbohydrate
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30 g
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Fiber
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3 g
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Protein
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6 g
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Sodium
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173 mg
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Dietary exchanges
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1-1/2 Starch
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1 Vegetable
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1/2 Fat
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Printed
from fbnr.com
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