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Potato Salad Categories: low fat, salads/dressings 3 cups sliced cooked potatoes 1/4 small onion; chopped 1/2 cup diced celery 1/4 cup pickle relish 2 tablespoons chopped parsley 1 teaspoon dry mustard 1/2 tablespoon cider vinegar 1/2 teaspoon celery seed 1/2 cup fat-free mayonnaise Salt; to taste Freshly-ground black pepper; to taste Combine all ingredients except mayonnaise. Toss lightly and chill. A few hours before serving, add mayonnaise and return salad to the refrigerator. Before serving, add salt and pepper to taste. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 148; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 275; Protein (grams) 3; Carbohydrate (grams) 34; Fiber (grams) 2. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 346mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starches and 1 vegetable serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 6 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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