This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Skill without imagination is craftsmanship and gives us many useful objects such as wickerwork picnic baskets. Imagination without skill gives us modern art."
-Tom Stoppard, Playwright
Using white beans and yogurt is a great way to create a creamy dressing that doesn't have as much fat or calories but is rich and delicious. This recipe is meant to be a riff on a potato salad but using the white beans in place of potatoes.
The dressing will work great, however, with a conventional potato salad or you can flavor it with garlic and a bit of parmesan for a Caesar salad taste.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers and will keep well for 3-4 days. Note that cooking time does not include chilling time.
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|1/2 cup||nonfat yogurt|
|2 tsp||Dijon mustard|
|fresh ground black pepper (to taste)|
|4 medium||ribs celery (diced)|
|2 large||green onions (diced)|
|2 Tbsp||fresh dill|
Place 1/2 cup of the white beans in a blender.
Add the yogurt, mustard, salt and pepper.
Puree until smooth.
Place the remaining beans in a large mixing bowl with celery, onions, dill and the dressing.
Fold together until well blended.
Chill well before serving.
Serving size: about 1 cup
|Calories 216||Calories from Fat 6|
|% Daily Value|
|Total Fat <1g||1%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 9g||33%|
|Vitamin A 6%||Vitamin C 7%|
|Calcium 21%||Iron 29%|
|Vitamin K 43 mcg||Potassium 975 mg|
|Magnesium 99 mg|