Potato and Green-Vegetable Salad with Dijon Dressing and Chives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe can be prepared in 45 minutes or less. Ingredients:
1/3 cup nonfat sour cream |
3 tablespoons dijon mustard |
2 tablespoons low-fat mayonnaise |
1 teaspoon sugar |
1 1/2 pounds white fingerling or other small white potatoes |
6 celery ribs |
4 large eggs |
2 belgian endives |
1 medium zucchini |
1/4 sweet onion such as vidalia |
1 bunch fresh chives |
Directions:
1. Make dressing: In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
2. Make salad: In a large saucepan cover potatoes with salted water by 2 inches and simmer until just tender, about 20 minutes. Drain potatoes and, when cool enough to handle, cut into 1/4-inch-thick slices. Diagonally slice celery and hard-boil eggs. When eggs are cool enough to handle, cut whites into 1/4-inch dice, reserving yolks for another use. Thinly slice endives crosswise and cut zucchini crosswise into 1/8-inch-thick slices. Thinly slice onion. Chop enough chives to measure 1/2 cup. Vegetables, egg whites, and chives may be prepared up to this point 4 hours ahead and chilled separately, covered. Just before serving, in a large bowl gently toss all ingredients with dressing to coat well.
3. Each serving about 216 calories and 3 grams fat. Nutritional analysis provided by Gourmet
|
|