Potato Fennel Salad
|Water||1 Cup (16 tbs)|
|Tiny new potatoes||12 Ounce, quartered|
|Asparagus||12 Ounce, trimmed and cut into 1 inch pieces|
|Fennel bulb||1 Medium, thinly sliced to make 1 cup|
|Nonfat mayonnaise dressing/Salad dressing||1⁄4 Cup (4 tbs)|
|Plain fat free yogurt||1⁄4 Cup (4 tbs)|
|Green onions||2 , thinly sliced|
|White wine vinegar||1 Tablespoon|
|Snipped fennel leaves||2 Teaspoon (Fresh)|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Fresh fennel leaves||4|
In a large saucepan bring water and salt to boiling.
Add potatoes; cook, covered, for .8 minutes.
Add asparagus and fennel; cook, covered, for 4 to 6 minutes more or just until potatoes are tender and asparagus and fennel are crisp-tender; drain.
Arrange vegetables in a shallow serving dish.
Cover and chill for 2 hours.
For dressing, in a small bowl stir together mayonnaise dressing, yogurt, green 'onions, vinegar, fennel leaves, and pepper.
Cover and chill until ready to serve.
Just before serving, spoon dressing over vegetables; toss gently to coat.
If desired, garnish with additional fennel leaves.