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Ingredientes
- 1 c. Cottage cheese
- 3 x Hard-boiled egg yolks
- 2 tsp Coarse salt
- 1/2 tsp Yellow Aji, or possibly Tabasco sauce
- 2 Tbsp. Vegetable oil
- Â Â Juice of 1 lemon
- 2 Tbsp. Lowfat milk
- 1/2 bn Scallions - white, light green parts only minced
- Â Â Lettuce leaves for plates
- 12 x Baby new potatoes boiled, cut into 3/4" dice
- 2 x Hard-boiled Large eggs sliced
- 10 x Black olives
Direcciones
- In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or possibly Tabasco. With motor running, add in oil in a slow stream, blending till incorporated. Add in lemon juice, lowfat milk and scallions and blend till combined. (For a thicker sauce, add in more cottage cheese, for a thinner sauce, add in more lowfat milk.)
- Line plates with lettuce leaves. Toss potatoes with sauce to coat proportionately and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 797g | |
| Recipe makes 4 servings | |
| Calories 903 | |
| Calories from Fat 414 | 46% |
| Total Fat 46.29g | 58% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.18g | |
| Cholesterol 114mg | 38% |
| Sodium 1437mg | 60% |
| Potassium 3074mg | 88% |
| Total Carbs 105.34g | 28% |
| Dietary Fiber 11.3g | 38% |
| Sugars 8.77g | 6% |
| Protein 21.72g | 35% |
