2 cups plain yogurt
2 teaspoons Dijon mustard
2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
1/8 teaspoon black pepper
2 pounds small red potatoes
1 9-ounce package frozen cut green beans
4 ounces crumbled feta cheese
1 red bell pepper, cored, seeded, and cut into strips
2 tablespoons sliced scallions (green onions)
Instructions
Strain 2 cups yogurt for 1-2 hours to make "yogurt cheese",
according to directions on page XX. Cook potatoes in salted water for 20 to 30 minutes, until soft but not mushy.
Cut into ½” cubes.
Cook green beans according to package directions.
Mix the yogurt cheese, mustard, dill and black pepper in a large bowl. Add the potatoes, beans, feta cheese,
bell pepper, and scallions and mix lightly.
Serve at room temperature or chill.
Variation: Celery, finely chopped, makes a nice substitute for the red pepper strips.
Yield: 10 servings
Nutritional Information
Per Serving
Calories 160
Calories from Fat_25 (16%)
Total Fat_2.5 g
Saturated Fat_1.5 g
Cholesterol_10 mg
Sodium_240 mg
Total Carbohydrate_28 g
Dietary Fiber_3 g
Sugars_5 g
Proteins_6 g
Calcium_15%RDA
