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    Potato Brussels Salad

    Source of Recipe

    Fat-Burning Foods Cookbook

    Recipe Introduction

    6 Servings; 1 Point per serving

    List of Ingredients

    1 cup Brussels sprouts
    1 tablespoon nonfat plain yogurt
    1 tablespoon light mayo
    1 tablespoon orange juice
    1/4 cup chopped fresh parsley
    Salt and pepper to taste
    1 large orange, peeled and sectioned
    1 pound potatoes, peeled, cooked and diced


    In a small saucepan over medium heat, cook Brussels sprouts in salted water 5 minutes, or until tender. Drain. Cool and slice.
    In a large bowl, stir yogurt, mayo, orange juice, parsley, salt and pepper until well blended. Reserve a few orange sections for garnish. Add remaining orange sections, Brussels sprouts, and potaotes; toss gently to evenly coat. Cover and chill several hours. To serve, top with reserved orange sections. Makes 6 servings.
    Per serving: 91 calories; 2 g protein; 1 g fat; 19 g. carbohydrates; 27 mg. sodium, 3 g fiber.




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