cary neff: curried potato salad

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* Exported from MasterCook *

 

Curried Potato Salad

 

Recipe By :Associated Press Dec. 24, 2002

Serving Size : 6 Preparation Time :0:00

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds yukon gold potato -- cooked, cubed, cooled

1/2 cup golden raisins

2 tablespoons chopped green onion (about 4)

1 Granny Smith apple -- chopped

2 tablespoons chopped pistachio nuts

1 tablespoon curry powder

1/4 cup apple cider or unfiltered apple juice

1 cup plain nonfat yogurt

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

6 bibb lettuce leaves

 

For the salad: Place the potatoes in a bowl with the raisins, green onion, apple

and pistachios.

 

For the dressing: In a small bowl, mix the curry powder with the apple juice.

Stir in the yogurt, salt and pepper. Gently stir the dressing into the potato

mixture.

 

Refrigerate for 30 minutes before serving.

 

To serve: Place 1 lettuce leaf on each plate. Place 1 cup of potato salad in

each lettuce leaf.

 

Makes 6 servings.

 

Nutrition information per serving: 180 cal., 5 g pro., 1.5 g total fat (0 g

saturated fat), 0 mg chol., 41 g carbo., 4 g dietary fiber, 470 mg sodium.

 

 

Source:

" Conscious Cuisine (Cary Neff) "

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Per Serving (excluding unknown items): 188 Calories; 2g Fat (7.8% calories from

fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 196mg

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

Non-Fat Milk; 1/2 Fat.

 

Serving Ideas : Curried potato salad, and vegetable and potato pave

 

 

Nutr. Assoc. : 0 0 3585 0 1139 0 2058 0 0 0 0