1.In a blender, mix curds, milk, lemon juice, vinegar, celery seed, dillweed, dry mustard, and white pepper until smooth. Chill for 60 minutes.
2.Scrub potatoes; bubble in coats until delicate. Cool; peel. Cut into ½-inch 3D squares. Include celery, green onion, and parsley.
3.Pour chilled curds blend over vegetables; blend well. Chill no less than 30 minutes before serving
2.Scrub potatoes; bubble in coats until delicate. Cool; peel. Cut into ½-inch 3D squares. Include celery, green onion, and parsley.
3.Pour chilled curds blend over vegetables; blend well. Chill no less than 30 minutes before serving
I N G R E D I E N T S
3 lbs potatoes (6 large)
1 cup chopped celery
½ cup sliced green onion
2 tablespoons chopped parsley
DRESSING
1 cup low-fat cottage cheese
¾ cup skim milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
½ teaspoon celery seed
½ teaspoon dillweed
½ teaspoon dry mustard
½ teaspoon
white pepper
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