s WARM POTATO AND GOAT CHEESE SALAD *** s   



Yields: 0


Ingredients


 
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:

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