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Dijon Potato Salad with Tofu Dressing
6 Servings
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Dijon Potato Salad with Tofu Dressing Ingredients
DRESSING
1 ds
Salt
1/2 c Mashed silken firm
tofu
SALAD
3 tb Fresh
lemon
juice
2 lb New
potato
es; medium sized;
2 tb
Extra virgin olive oil
3 md
Scallion
s; thinly sliced
1 tb
Dijon mustard
2
Celery
ribs; diced
1/2 ts
Celery
seed
1/2
Red bell pepper
; diced
1/2 ts Freshly ground black
pepper
Paprika
; optional garnish
1 ds
Paprika
Instructions for Dijon Potato Salad with Tofu Dressing
Put dressing ingredients in food processor; process until smooth and creamy. Adjust the seasonings to taste. Set aside. Bring a large pot of salted water to a boil over high heat. Meanwhile, scrub the potatoes; add to the pot. When the water returns to a boil, reduce heat to medium; cover and cook until potatoes are just tender, about 10 to 12 minutes depending upon size. Drain well. When the potatoes are cool enough to handle, cut into quarters, transfer to a large bowl. Add the scallions, celery, and bell peppers; toss gently. Add the dressing and toss again. PER SERVING: 197 cals; 4.5g prot;; 32.8 g carb; 5.3 g fat or 24% cff; chol. 0mg; sodium 53.mg. VARIATION: Steam new red potatoes, especially the smaller ones. Recipe by: Paulette Mitchell, Complete Soy Cookbook Posted to EAT-LF Digest by Kitpath
on Jun 14, 1998, converted by MM_Buster v2.0l.
Main Ingredient:
Potato
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Celery
Dijon Mustard
Extra Virgin Olive Oil
Lemon
Paprika
Potato
Red Bell Pepper
Salt
Scallion
Tofu
Eat-lf
Low fat
Salads
Celery
Bell pepper
Mustard
Olive oil
Potato
Scallion
Lemon
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