Broccoli Potato Caesar Salad - cooking recipe

Ingredients

1/2 c. nonfat sour cream substitute
1 1/2 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1/4 tsp. freshly ground pepper
1 clove garlic, minced
1 lb. red potatoes (round)
3 c. broccoli flowerets
1/2 c. diced sweet red pepper
3 Tbsp. freshly grated Parmesan cheese
3 Tbsp. minced fresh parsley

Preparation

Combine first 6 ingredients in a small bowl; stir well and set aside.
Wash potatoes.
Cook in enough boiling water to cover. Cook 18 to 20 minutes, or until tender; drain and cool slightly. Cut potatoes into 1/4-inch thick slices and place in a large bowl. Pour sour cream mixture over potatoes and toss gently.
Arrange broccoli in a vegetable steamer over boiling water; cover and steam 4 to 5 minutes or until broccoli is tender.
Drain.
Add broccoli, red pepper, Parmesan cheese and parsley to potato mixture; stir gently.
Yield:
5 cups (79 calories per 1/2 cup serving).