Fennel Potato Salad
Excellent served with grilled meat or poultry.

Servings: 4

1 cup water
1/4 teaspoon salt
3/4 pound new potatoes, quartered
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 medium fennel bulb
1/4 cup low fat mayonnaise (we used Hellmann's®)
1/4 cup plain non fat yogurt
2 green onions, thinly sliced
1 tablespoon white wine vinegar
2 teaspoons snipped fennel leaves
1/8 teaspoon coarse ground black pepper

In a large saucepan, bring water and salt to a boil. Add potatoes and cook, covered for 8 minutes. Add aspargus and sliced fennel. Cook for 4 to 6 minutes more until potatotes are just tender and asparagus and fennel are tender crisp. Drain well. Arrange vegetables in a shallow serving dish. Cover and chill.

For dressing: In a small bowl, stir together mayonnaise, yogurt, green onions, vinegar, fennel leaves and pepper. Cover and chill. Just before serving, spoon dressing over vegetables. Toss vegetables to coat with dressing.

Per Serving: 122 Calories; 1g Fat (8.9% calories from fat); trace Saturated Fat; 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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