| 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.
|
|
|
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.
|
