Broccoli, Potato, and Chick-Pea Salad with Lemon-Tarragon Dressing Recipe
Broccoli, Potato, and Chick-Pea Salad with Lemon-Tarragon Dressing Recipes
Ingredients :
1 pound new or russet potatoes, cut into
1-inch cubes
2 tbsp dry white wine
1 tbsp chopped fresh tarragon
freshly ground black pepper
salt
6 cups broccoli florets
1 cup cooked chick-peas
1/2 cup nonfat plain yogurt
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp minced garlic
Method :
In a saucepan, steam the potatoes until
just tender. Drain and toss with the white wine and tarargon. Season to
taste with pepper and salt. Steam the broccoli florets until just
tender. Drain and refresh under cold running water. Drain again and toss
with the chick-peas, yogurt, lemon juice, red wine vinegar, mustard, and
garlic. Adjust the flavor with additional pepper and salt. In a large serving bowl, combine the
potatoes and broccoli mixture. Toss gently to mix thoroughly. Serve warm
or at room temperature.
Makes 6 cups
This has a wonderful texture and bright,
alive flavors. You could serve it with crusty French bread as a main
course luncheon. It can be prepared up to 24 hours in advance but will
lose some of its color as it sits.