Fennel Potato Salad
1 cup water
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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