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Muffins and Bread

Soup and Salads













Greek Potato Salad


2 1/2 pounds red potatoes (about six medium), cooked, chilled
10 scallions, chopped
4 tablespoons sliced black olives
2 ounces crumbled feta cheese
1/2 cup light or low-fat Greek salad dressing


Slice potatoes and place in bowl. Add remaining ingredients and toss. Cover and refrigerate for at least three hours.

Makes seven 1/2 cup servings.



Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1/2 Cup Serving


Calories: 115
Fat: 2.5 g
Saturated Fat: < 1g
Cholesterol: 4 mg
Sodium: 179 mg
Dietary Fiber: 2 g