Wednesday, April 1, 2009

Recipe: Warm Potato and Goat Cheese Salad

Another from Cooking Light... perfect vegetarian option for a spring or summer potluck, no?

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

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