Recipe Ingredients: |
2 |
pounds new red potatoes |
1 |
cup of frozen peas(defrosted) |
1 |
large carrot, pared and sliced |
1 |
cup fresh corn kernels |
1 |
cup broccoli flowerettes, cut into small pieces |
1/4 |
cup sliced green onion |
1/2 |
cup Natural Pistachios |
3/4 |
cup plain nonfat yogurt |
3/4 |
cup mayonnaise |
1 |
tsp dill weed |
1/2 |
tsp black pepper |
Cooking Directions: |
1. |
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.
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Raw Pistachios (No shell)
Our raw pistachios from California have no shell and are ready to be enjoyed straight from the bag. Packed with protein, fiber and minerals.
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