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Potato-Fennel Salad
Ingredients
- 1 cup water, tap
- 1/8 tsp salt, table
- 12 ounce-weight new potatoes (tiny) quartered
- 12 ounce-weight asparagus trimmed and cut into 1
- 1 fennel bulb, fresh thinly sliced (1 cup)
- 1/4 cup dressing, mayonnaise type, fat free
- 1/4 cup yogurt, plain, lowfat
- 2 green onions thinly sliced
- 1 tbsp vinegar, white wine
- 2 teaspoons fennel leaves snipped fresh
- 1/8 tsp spice, pepper, black, restaurant grind
Recipe Method
1. In a large saucepan bring the water and salt to a boil. Add potatoes. Cover and cook for 8 minutes. Add asparagus and fennel. Cover and cook for 4 to 6 minutes more or just until potatoes are tender and asparagus and fennel are crisp-tender; drain. Arrange vegetables in a shallow serving dish. Cover and chill for at least 2 hours or up to 24.
2. For dressing, in a small bowl, stir together mayonnaise dressing, yogurt, green onions, vinegar, fennel leaves and pepper. Cover and chill for at least 2 hours or up to 24.
3. To serve, spoon the dressing over the vegetables; toss gently to coat.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 81 | 4% |
| Fat 1g | 1% |
| Cholesterol 2mg | 1% |
| Sodium 166mg | 7% |
| Carbohydrates 15g | 4% |
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