Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
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1 pound new or russet potatoes -- scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper -- to taste
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1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
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2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar -- or to taste
1 teaspoon Dijon mustard
1 small clove garlic -- minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese -- slivered
1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.
2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].
3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.
