Name: Sweet Country Coleslaw
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 2 Tbsp fat free sour cream; 1 Tbsp sugar; 1 tsp sugar; 1 Tbsp light mayonnaise; 1 tsp cider vinegar; 1/4 tsp celery seeds (optional); 1/8 tsp salt; 1/8 tsp pepper; 4 cups packaged, shredded cabbage and carrot mix

Sweet Country Coleslaw

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Ingredients

2 Tbsp fat free sour cream
1 Tbsp sugar
1 tsp sugar
1 Tbsp light mayonnaise
1 tsp cider vinegar
1/4 tsp celery seeds optional
1/8 tsp salt
1/8 tsp pepper
4 cups packaged, shredded cabbage and carrot mix

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Ingredients

2 Tbsp fat free sour cream
1 Tbsp sugar
1 tsp sugar
1 Tbsp light mayonnaise
1 tsp cider vinegar
1/4 tsp celery seeds optional
1/8 tsp salt
1/8 tsp pepper
4 cups packaged, shredded cabbage and carrot mix

Instructions

In a medium bowl, whisk together all the ingredients except the cabbage and carrot mix.
Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

Share this Recipe

Posted in Recipes

Garden Potato Salad

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Garden Potato Salad

Cuisine

American

Prep Time

15 minutes

Servings

Ingredients

3 lbs. potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes
1 cup chopped celery
1/2 cup sliced green onion
2 tablespoons chopped parsley
1 cup low-fat (1 percent) cottage cheese
3/4 cup low-fat (1 percent) milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1/2 teaspoon white pepper

Cuisine

American

Prep Time

15 minutes

Servings

Ingredients

3 lbs. potatoes (about 6 large), boiled in jackets, peeled and cut into ½-inch cubes
1 cup chopped celery
1/2 cup sliced green onion
2 tablespoons chopped parsley
1 cup low-fat (1 percent) cottage cheese
3/4 cup low-fat (1 percent) milk
3 tablespoons lemon juice
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1/2 teaspoon white pepper

Instructions

In a large bowl, place potatoes, celery, green onion, and parsley.
Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
Pour chilled cottage cheese mixture over vegetables; mix well.
Chill for at least 30 minutes before serving.

Share this Recipe

Posted in Dinner, Lunch, Recipes