French Salad (light version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Potatoes, 600 gramsCarrots, cooked, 300 gramsApples, fresh, 300 gramsCelery root, cooked, 300 gramsParsnips, 300 gramsPeas, frozen, 100 gramsKraft Mayo with Olive Oil (reduced fat mayonnaise), 7 tbspYogurt, plain, low fat, 100 gramsPepper, black, 1 tspSalt, 1 tspDill Pickles, 3 smallMustard -- Wegman's Dijon Whole Grain Mustard, 2 tspVinegar, 1 tbspWorchester Sauce (1 tbsp)
Cut all vegetables in small cubes (1/4"), boil (or microwave) different vegetables individually until al dente, cool off in ice water (to preserve texture). Poil peas. Cut apple in small cubes. Mix all cooled vegies in large bowl with vinegar.
Mix mayo, yoghurt, salt, pepper, chopped dill picles, mustared, Worchestershire Sauce.
Add mayo mix to vegies and mix to a compact salad. Chill for at least 2 hours, better overnight.
A great side dish to fish or as a meal in itself when rolled inside a slice of ham or turkey
Number of Servings: 10
Recipe submitted by SparkPeople user BKERSCHBAUM.
Mix mayo, yoghurt, salt, pepper, chopped dill picles, mustared, Worchestershire Sauce.
Add mayo mix to vegies and mix to a compact salad. Chill for at least 2 hours, better overnight.
A great side dish to fish or as a meal in itself when rolled inside a slice of ham or turkey
Number of Servings: 10
Recipe submitted by SparkPeople user BKERSCHBAUM.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 3.4 g
- Cholesterol: 4.1 mg
- Sodium: 542.9 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4.9 g
- Protein: 3.2 g
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