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Potato Fennel Salad

Diabetic.Foodie's picture
Ingredients
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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