one potato two salad

[Guest guest]

Christine, you got me to keep track of our food again. And I'm appalled at how

much salt is in our diet. We hate the no/low salt products we've tried so far.

That's the things about processed foods! The only alt is to make from scratch.

We do, but not every meal. Soups and cottage cheese and " I can't believe it's

not butter light " and ramen. Wish they would produce foods with less salt

without going over board.

 

Here I thought we weren't getting enough protein - that we were getting too much

carb (pasta and cereal and rice etc.). I've been eating cottage cheese and fresh

fruit for breakfast. Can't do the soy thing in the morning. I want a class!

 

back on topic. Here's a recipe to try. no added salt, too ;-)

small portions

 

* Exported from MasterCook *

 

One Potato Two Salad

 

Recipe By :Healthy Tomorrow 2000-01

Serving Size : 12 Preparation Time :0:00

Categories : 2Send Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup nonfat yogurt

or tofu yogurt (see recipe)

1 tablespoon finely minced fresh ginger

1 tablespoon fresh lemon juice

1/2 teaspoon ground cumin

1 teaspoon honey

1 tablespoon natural low-sodium creamy peanut butter

1/2 teaspoon lite salt (optional if using tofu yogurt)

1 pound red potatoes

1 pound sweet potatoes or yams

1/2 cup diced celery

1/2 cup raisins

1/3 cup finely chopped red onion

 

Blend first 7 ingredients in blender until smooth to make dressing. Store in

refrigerator until ready to use. Peel potatoes (as desired) and cut into

half-inch cubes. Place in steamer basket and steam until tender (about 15

minutes). Cool potatoes. Place potatoes and remaining ingredients in a bowl and

mix. Spoon dressing on top and toss gently. Makes about 6 cups (serving size 1/2

cup).

 

Nutritional analysis per serving

with Yogurt:

Calories 100

Fat, gm 1

Protein 2

Carbohydrate 22

Sodium 65

Diabetic Exchanges: 1 starch

 

with Tofu: Mayonnaise

Calories 115

Fat, gm 1.7

Protein 4

Carbohydrate 22

Sodium 113

Diabetic Exchanges: 1 starch

 

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

Yield:

" 6 cups "

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

 

Per Serving (excluding unknown items): 97 Calories; 1g Fat (7.9% calories from

fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 27mg

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

Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

NOTES : Use your preferred salad dressing base, including soy mayonnaise, and

the taste is still great!

 

Nutr. Assoc. : 0 0 26076 0 0 0 26964 2130706543 0 5212 0 0 0

 

 

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