New Potato & Feta Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Small red new potatoes,
2: Green onions, sliced
. scrubbed and quartered,
1 cup: Plain yogurt,
1/2 lbs: Fresh green beans, cut into
2 tsp: Dijon-type mustard,
. 1-inch lengths,
2 tbsp: Chopped fresh dill *OR*,
1 cup: Water,
" 2 ts Dried dill,
1 small: Red bell pepper, cut into
1/4 tsp: Pepper,
. thin strips,
4 ounce: Feta cheese, crumbled
Directions:
In a 2-quart glass Measure or casserole, combine potatoes, beans and
water. Cover with vented plastic wrap or lid and microwave on high 8
minutes. Stir, re-cover and microwave on high 10 minutes, or until
tender. Drain vegetables; stir in bell pepper and onion; set aside.
In a bowl, combine yogurt, mustard, dill and pepper. Stir into potato
mixture. Gently toss in cheese. Serve after holding at room
temperature up to two hours, or refrigerate and serve chilled.
Nutritional analysis per serving: 191 calories, 3 grams fat, 34 grams
carbobydrates, 13 milligrams cholesterol, 224 milligrams sodium, 15
percent calories from fat.
** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-22-95
Source from luhu.jp
water. Cover with vented plastic wrap or lid and microwave on high 8
minutes. Stir, re-cover and microwave on high 10 minutes, or until
tender. Drain vegetables; stir in bell pepper and onion; set aside.
In a bowl, combine yogurt, mustard, dill and pepper. Stir into potato
mixture. Gently toss in cheese. Serve after holding at room
temperature up to two hours, or refrigerate and serve chilled.
Nutritional analysis per serving: 191 calories, 3 grams fat, 34 grams
carbobydrates, 13 milligrams cholesterol, 224 milligrams sodium, 15
percent calories from fat.
** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-22-95
Source from luhu.jp