Monday, December 16, 2013

Dilled Potato & Apple Salad

This is a recipe I made at work recently.  At first I was unsure of how the potatoes and apples would play off each other.  But after making it, the salad combine sweet and savory elements in a nice light and refreshing dish.

2 cups fat free plain yogurt
2 tbsp honey
1/8 cup lemon juice, fresh is preferable
Black pepper to taste
3-4 tbsp fresh dill weed or 2 tbsp dried
4-5 medium  or 6-8 small red potatoes
2-3 apples (use a mix of sweet and tart for best results)
1 cucumber peeled and seeded
1-2 carrots shredded (if using preshredded  carrots this is about a cup to a cup and a half)
1 med. to large red onion sliced

In a mixing bowl, combine first 5 ingredients until blended and smooth.  The mixture should have a nice balance between tangy, cream, with a hint of sweetness

The potatoes should be quartered or cut into bite size pieces.  Boil or steam the potatoes until they are fork tender, but not falling apart.  Cool them down.

Core and slice your apples.  If you are not going to prepare the salad immediately, you can store your apples in water with a little lemon juice to avoid them turning brown.

After you peel and seed your cucumber you can dice it, or cut it into half moons

After you have prepared all your fruits and vegetables, mix them  together in a large mixing bowl.  Add your already mixed dressing and toss lightly to incorporate.


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