Mediterranean Salad

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Low Fat Mediterranean Potato Salad

Low Fat Mediterranean Potato Salad

Ingredients

  • 1 1/2 pound new potatoes, quartered
  • 3/4 cups boiling chicken broth
  • 1/2 cup dried tomatoes, not oil pack
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 cup sliced green onion
  • 1/2 cup diced celery

    • Method

  • Cook potatoes in lightly salted boiling water in a large saucepan for about 10 minutes or till tender.
  • Meanwhile, place dried tomatoes in a small bowl.
  • Cover tomatoes with broth and set aside.
  • Place olive oil, vinegar, basil, pepper, and garlic in a blender container or food processor bowl.
  • When dried tomatoes are soft, add to blender or food processor bowl along with soaking liquid.
  • Blend or process on high speed till nearly smooth (small bits of tomato will remain).
  • Drain potatoes.
  • Transfer to a serving bowl and toss with green onion, celery, and dressing.
  • Allow to stand 30 minutes.
  • Stir before serving.
  • Makes 6 servings.
  • Nutrition facts per serving: 149 cal , 3 g total fat 0 g sat fat, 0 mg cholesterol, 209 mg sodium, 29 g carbohydrate , 1 g dietary fiber, 4 g pro Daily Value: 31% vitamin.
  • :C, 14% iron.
  • Food exchanges: 2 bread, 1/2 fat.

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