LOWFAT - Viennese Potato Cucumber Salad/CL

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* Exported from MasterCook *

 

Viennese Potato-Cucumber Salad

 

Recipe By :Cooking Light, June 2000

Serving Size : 5 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 cup diced peeled red potato

1/3 cup low-fat sour cream

1 1/2 tablespoons white wine vinegar

3/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1/2 cup shredded peeled celeriac (celery root)

1/2 small cucumber, peeled, halved lenthwise,

seeded, and thinly sliced -- (about 1/2 cup)

4 cups torn Boston lettuce

1 hard-cooked large egg -- diced

Minced fresh chives (optional)

 

1. Place potato in a small saucepan, cover with water. Bring to a boil; cook 10

minutes or until tender. Drain; cool.

 

2. Combine sour cream and next 5 ingredients (sour cream through mustard) in a

large bowl. Stir in celeriac and cucumber. Add potato, lettuce, and egg; toss

gently to coat. Garnish with chives, if desired. Yield: 5 servings (serving

size: 1 cup).

 

CALORIES 71(34% from fat); FAT 2.7g (sat 1.3g, mono 0.8g, poly 0.3g); PROTEIN

3g; CARB 9.4g; FIBER 1g; CHOL 47mg; IRON 0.6mg; SODIUM 155mg; CALC 29mg

 

Source:

" Kathleen Desmond Stang "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 23 Calories (kcal); 1g Total Fat; (31% calories from fat); 1g

Protein; 3g Carbohydrate; 3mg Cholesterol; 125mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Pungent celeriac (celery root) is a common ingredient in soups, salads,

and stuffings in Austria, France, and Scandinavia.

 

Scanned and formatted using MC Tagit by KES.

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