Garden Vegetable Pistachio Potato Salad

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* Exported from MasterCook *

 

Garden Vegetable Pistachio Potato Salad

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 lbs. new red potatoes

1 cup petite frozen peas -- defrosted (see note)

1 large carrot -- pared, sliced (1 cup)

1 cup fresh corn kernels (2 ears)

1 cup broccoli flowerettes -- cut into small pieces

1/4 cup sliced green onion

1/2 cup natural California pistachios

3/4 cup plain nonfat yogurt

3/4 cup fat-free mayonnaise

1 teaspoon dill weed

1/2 teaspoon black pepper

 

Cook whole potatoes in boiling water about 15 to 20 minutes, or until

tender; drain. Cool, then slice potatoes 1/4 inch thick.

 

Combine potatoes with peas, carrot, corn, broccoli, green onion and

pistachios in large bowl. Stir yogurt with mayonnaise, dill and pepper;

combine with vegetables and toss gently.

 

Note: To thaw peas, pour hot water from cooking potatoes over peas in

sieve.

 

Source: California Pistachio Commission

 

 

Source:

" pastrywiz.com "

 

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Per Serving (excluding unknown items): 23 Calories; trace Fat (1.6% calories

from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; trace Cholesterol;

203mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0

Other Carbohydrates.

 

NOTES : see the picture at

http://www.pastrywiz.com/dailyrecipes/recipes/491.htm

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0