Warm Potato and Goat Cheese Salad
Thick, rich goat's milk fromage blanc (fresh soft goat cheese, similar to ricotta) combines with sour cream for the basis of a creamy dressing that stands in for mayonnaise.
2 1/2 pounds cubed peeled Yukon gold potatoes
1/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley
1 (3-ounce) package goat cheese
1/2 cup goat's milk fromage blanc
1/4 cup light sour cream
1/4 cup red wine vinegar
2 tablespoons chopped fresh tarragon
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently. Add onion, parsley, and goat cheese. Combine fromage blanc and remaining ingredients, stirring with a whisk until smooth. Add fromage blanc mixture to potato mixture; toss gently to coat.
Yield: 12 servings (serving size: 2/3 cup)
CALORIES 159 ; FAT 6.9g (sat 2g,mono 2.3g,poly 0.3g); CHOLESTEROL 7mg; CALCIUM 29mg; CARBOHYDRATE 18.4g; SODIUM 180mg; PROTEIN 5.5g; FIBER 1.3g; IRON 1.1mg
Cooking Light, APRIL 2009
No comments:
Post a Comment