New potato & feta salad

Yield: 8 servings

Measure Ingredient
2 pounds Small red new potatoes,
\N \N . scrubbed and quartered
½ pounds Fresh green beans, cut into
\N \N . 1-inch lengths
1 cup Water \"
1 small Red bell pepper, cut into
\N \N . thin strips
2 \N Green onions, sliced
1 cup Plain yogurt
2 teaspoons Dijon-type mustard
2 tablespoons Chopped fresh dill *OR*
2 teaspoons Dried dill
¼ teaspoon Pepper
4 ounces Feta cheese, crumbled

In a 2-quart glass Measure or casserole, combine potatoes, beans and water. Cover with vented plastic wrap or lid and microwave on high 8 minutes. Stir, re-cover and microwave on high 10 minutes, or until tender. Drain vegetables; stir in bell pepper and onion; set aside.

In a bowl, combine yogurt, mustard, dill and pepper. Stir into potato mixture. Gently toss in cheese. Serve after holding at room temperature up to two hours, or refrigerate and serve chilled.

Nutritional analysis per serving: 191 calories, 3 grams fat, 34 grams carbobydrates, 13 milligrams cholesterol, 224 milligrams sodium, 15 percent calories from fat.

** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95

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