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Baked Potato Salad

Categories:
low fat, side dish

1 cup bean sprouts; rinsed and drained
4 cold baked potatoes; peeled, and
cut into chunks
1/4 cup coarsely-chopped walnuts
4 celery stalks; thinly sliced
4 radishes; sliced
3 tablespoons snipped fresh dillweed
2 tablespoons snipped fresh parsley
1/3 cup fat-free mayonnaise
2 tablespoons lemon juice
4 teaspoons Dijon mustard
1/4 teaspoon curry powder

Combine sprouts, potatoes, walnuts, celery, radishes, dillweed and parsley in a bowl. In another bowl, whisk mayonnaise, lemon juice, mustard and curry powder. Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve. This recipe yields 6 servings. Comments: A super make-ahead salad for a buffet. Celery and radishes add nutritious color. If you need to keep it longer than overnight, add the radishes and walnuts just before serving. Nutritional Information Per Serving: Calories: 157; Fat: 3.4 grams (19% of calories); Cholesterol: 0 milligrams; Sodium: 249 milligrams; Fiber (grams) 4.3.

Per serving: 25 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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