Carrot-Potato Toss

1 cup diced carrots blanched

3 oz pared cooked all purpose potato, diced

½ cup frozen peas, blanched

2 T chopped dill pickle

1 T minced onion

¼ cup plain low fat yogurt

1 hard cooked egg, sliced

1 T reduced calorie mayonnaise

2 t cottage cheese

1 t cider vinegar

1 t Dijon-style mustard

¼ t white pepper

In medium bowl combine carrots, potato, peas, pickle, and onion toss to combine and set aside. In blender container combine remaining ingredients and process at high speed until smooth, scraping down sides of container as necessary; pour over vegetable mixture and toss to coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Make 2 servings

Per serving 184 calories 9 g protein 6 g fat 25 carbohydrate 104 mg calcium, 409 mg sodium, 142 mg cholesterol; 3 g dietary fiber