Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 lb boiling potatoes, Yukon Gold prefered
- 1/4 sm kabocha squash
- 2 lrg carrots thinly sliced
- 1/2 x Japanese cucumber
- 1/4 c. chopped green onion
- 1/2 c. low-fat mayonnaise
- 1/2 c. low-fat lowfat sour cream
- 2 Tbsp. sugar
- 2 Tbsp. white wine vinegar
- 2 tsp prepared mustard
- 1/2 tsp salt Freshly-grnd black pepper to taste
Direcciones
- Cut potatoes into quarters lengthwise. Steam potatoes and squash till vegetables are tender, about 45 min. When cold sufficient to handle, scoop squash from shell and mash sufficient to measure 1/4 c.. Transfer to bowl large sufficient to make dressing. Let cold. Cut steamed potato wedges into quarters.
- Cook carrots in boiling water just till tender, about 5 min. Drain, place in bowl of ice water till cool, then drain again. Cut Japanese cucumber in half lengthwise and thinly slice. Toss together potatoes, carrots, cucumber and green onion.
- Spoon mayonnaise, lowfat sour cream, sugar, vinegar, mustard, salt and pepper to taste into bowl with squash puree and stir till all ingredients are blended. Stir dressing into potatoes to coat. Cover and refrigerateat least 30 min before serving.
- This recipe yields 12 servings.
- Comments: If you make this salad a day ahead, the flavor will be even better. For a pretty presentation, arrange the salad on a platter lined with lettuce leaves and tomatoes.
- NOTES :
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 146 | |
| Calories from Fat 86 | 59% |
| Total Fat 9.76g | 12% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 174mg | 7% |
| Potassium 304mg | 9% |
| Total Carbs 13.66g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.55g | 2% |
| Protein 1.55g | 2% |
