Garden Vegetable Pistachio Potato Salad Recipes
GARDEN VEGETABLE PISTACHIO POTATO SALAD
Perfect accompaniment for grilled chicken or fish! I use canned corn when corn not at its peak - yum! From the California Pistachio Comission. To adapt for red meats, I delete the dill, change yogurt to sour cream & add 1 teaspoon smoked chipotle powder (love that stuff!).
Provided by Busters friend
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
- Cool, then slice potatoes 1/4 inch thick.
- Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
- Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
- Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.
Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 1.7, Cholesterol 5.8, Sodium 137.6, Carbohydrate 24.3, Fiber 3.4, Sugar 4.6, Protein 5.5
GARDEN VEGETABLE SALAD
Make and share this Garden Vegetable Salad recipe from Food.com.
Provided by olivegreen17
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables thoroughly with warm water.
- Slice and dice vegetables however you wish and drain olives.
- Toss sald greens with vegetables and olives in large bowl.
- Add dressing; mix until salad is well coated.
- Top with chedder cheese.
- Enjoy!
Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5
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