LF: roasted garlic potato salad with tofu dressing

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Roasted Garlic Potato Salad

 

Recipe By :Weight Watchers

Serving Size : 8 Preparation Time :0:15

Categories : Side Dishes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pound Yukon Gold potatoes -- scrubbed, cut into 1-inch

chunks

1 tablespoon olive oil

4 medium garlic cloves -- minced

1/2 cup lowfat soft tofu

2 tablespoons fresh lemon juice

1 tbsp Dijon mustard

1/8 teaspoon table salt -- or to taste

1/8 teaspoon black pepper -- or to taste

 

1. Preheat oven to 400F. Spread potatoes on a sheet pan, sprinkle with

olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast

for 5 minutes more.

 

2. Put tofu, lemon juice and mustard in a blender and blend until smooth.

 

3. Toss potatoes with dressing. Season with salt and pepper. Serve warm, at

room temperature or chilled.

 

Description:

" Easy; 3 POINTS; 137 Calories; 2g Fat (13%); 2g Dietary Fiber "

Yield:

" 4 cups "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 137 Calories; 2g Fat (13.0% calories

from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

81mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : side dishes | The Yukon Gold potatoes in this great barbecue side

dish provide a wonderful buttery flavor.

 

Nutr. Assoc. : 0 0 0 5680 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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

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