Low-fat cottage cheese is the secret to the dressing in this delicious mixture of vegetables and herbs that is low in fat, cholestorol, and sodium
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Nutrition Facts| Serving Size | 1 cup | | Calories | 151 | | Total Fat | less than 1 g | | Saturated Fat | less than 1 g | | Cholesterol | 2 mg | | Sodium | 118 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Potatoes, boiled in jackets, peeled and cut into ½ inch cubes | 3 lb (about 6 large) | | Celery, chopped | 1 cup | | Green onions, sliced | 1/2 cup | | Parsley, chopped | 2 tablespoons | | Low-fat cottage cheese | 1 cup | | Skim milk | ¾ cup | | Lemon juice | 3 tablespoons | | Cider vinegar | 2 tablespoons | | Celery seed | ½ teaspoon | | Dill weed | ½ teaspoon | | Dry mustard | ½ teaspoon | | White pepper | ½ teaspoon |
Directions - 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.
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