Course : Salads
Serves: 6
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1/2 Cup plain lowfat yogurt
1/2 Cup low-fat mayonnaise-type salad dressing
1 tablespoons vinegar
1 teaspoon salt
1 teaspoon chopped fresh parsley
2 teaspoon prepared mustard
1 clove garlic minced
1/8 teaspoon fresh ground black pepper
6 Cup potatoes peeled, cooked and diced
1 Cup celery coarsely chopped
1/2 Cup radishes sliced
1/4 Cup green onions including tops, sliced

Preparation / Directions:

Combine yogurt, salad dressing, vinegar, salt, parsley, mustard, garlic, and pepper in large mixing bowl. Add vegetables; mix well. Refrigerate until serving time. VARIATION: Cauliflower Salad -- omit radishes and potatoes and substitute 6 c. diced, cooked cauliflower (app. 1 large head).


Nutritional Information:

157 Calories (kcal); 4g Total Fat; (17% calories from fat); 10g Protein; 29g Carbohydrate; 7mg Cholesterol; 2630mg Sodium

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