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Yogurt and Herb Potato Salad

Ingredients: 1-1/2 lbs. baby new potatoes, thickly sliced 1 cup arugula

Instructions: Put potatoes in the top of a steamer, cover and set over a saucepan of simmering water. Steam for 6-8 minutes or until tender, lift off the steamer and let cool for 10 minutes.

Yogurt and Herb Dressing

2/3 cup plain yogurt, 1 tsp. Dijon mustard, 1/2 tsp. powdered sweetener, 2 scallions-finely chopped, 1/4 cup fresh dill-coarsely chopped, 1 cup flat-leaf parsley-finely chopped, salt and pepper to taste. To make the dressing, put the yogurt in a large bowl. Add the mustard, and sweetener and stir well. Add the scallions, dill, and parsley and season with salt and pepper, and stir again. Add the warm potatoes to the dressing, and toss together. Let cool, the spoon into four bowls and top with arugula.

Anonymous Contribution

Curried Egg Salad

Ingredients: 8 hard-boiled eggs, peeled 2/3 cup plain Greek yogurt 1 tbsp. mayonnaise (Can use homemade mayonnaise included in cookbook) 3/4 tsp. salt 1 tsp. dill 1 tbsp. yellow curry powder 1/2 tsp. black pepper Instructions: Boil the eggs in a saucepan at a rolling boil for 8-12 minutes and cool gradually. Then peel. In a bowl, combine the eggs and yogurt and stir with a fork, mashing the eggs as you mix. Add mayonnaise (if it appears dry) dill, curry, salt and pepper, and stir to combine. They may be enjoyed on whole wheat with some spinach and tomatoes. Or on sourdough with a slice of green apple and Havarti cheese.

Pani Christyn Dranginis

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