s WARM POTATO AND GOAT CHEESE SALAD *** s |
Ingredients
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Instructions Instructions: *** 8-31-09 good but sort of bland *** Thick, rich goat's milk fromage blanc (fresh soft goat cheese, similar to ricotta) combines with sour cream for the basis of a creamy dressing that stands in for mayonnaise. 2 1/2 pounds cubed peeled Yukon gold potatoes 1/4 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup finely chopped onion 1/2 cup chopped fresh flat-leaf parsley 1 (3-ounce) package goat cheese 1/2 cup goat's milk fromage blanc 1/4 cup light sour cream 1/4 cup red wine vinegar 2 tablespoons chopped fresh tarragon 2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1 garlic clove, minced 1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently. Add onion, parsley, and goat cheese. Combine fromage blanc and remaining ingredients, stirring with a whisk until smooth. Add fromage blanc mixture to potato mixture; toss gently to coat. Yield: 12 servings (serving size: 2/3 cup) CALORIES 159 ; FAT 6.9g (sat 2g,mono 2.3g,poly 0.3g); CHOLESTEROL 7mg; CALCIUM 29mg; CARBOHYDRATE 18.4g; SODIUM 180mg; PROTEIN 5.5g; FIBER 1.3g; IRON 1.1mg Cooking Light, APRIL 2009 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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