jan wolff's potato salad with tofu dressing

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lowfat, vegan

 

 

 

* Exported from MasterCook *

 

Jan's Peppery Potato Salad

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 8 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 large potatoes

1 package firm tofu -- drained

3 tablespoons wine vinegar

1 teaspoon Dijon mustard

1/4 cup fresh lemon juice (1 lemon)

1 teaspoon Worcestershire sauce

2 cloves garlic

1 teaspoon salt-free spicy seasoning

1 medium red pepper -- seeded and diced

1 medium green pepper -- seeded and diced

1 small red onion -- peeled and finely diced

 

Boil potatoes for 20 to 30 minutes, until tender. Drain and cool. Peel if

desired. Slice or dice.

 

Combine tofu, wine vinegar, mustard, lemon juice, Worcestershire sauce, and

garlic in a food processor or blender. Process until smooth. Combine with

potatoes and remaining ingredients.

 

 

Description:

" with tofu dressing "

Source:

" news 2002-06-05 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 130 Calories; 1g Fat (6.5% calories from

fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 27mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates.

 

NOTES : Instead of heavy, mayo-laden salads, try this recipe. It's a change of

pace for picnics and not as " heat sensitive " as salads with mayonnaise. One

serving has only 1 gram of fat and 22 milligrams of sodium.

 

 

Nutr. Assoc. : 0 0 0 0 797 0 0 2614 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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