(Serves 6)
- 4 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced
- 2 medium celery stalks, finely chopped
- 1 cup steamed fresh or thawed frozen green peas
- ½ cup minced green or red bell pepper
- ⅓ cup chopped black olives(optional)
- 2 Tablespoons chopped fresh parsley, or more to taste
- 2 Tablespoons minced fresh dill, or more to taste
- 1 to 2 scallions, minced
- 2 Tablespoons toasted sunflower seeds
- ½ cup natural, lowfat vinagrette dressing
- Salt and freshly ground pepper to taste
Combine all the ingredients in a mixing bowl and toss together thoroughly. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.
| Total calories per serving: 137 | Fat: 3 grams |
| Carbohydrates: 27 grams | Protein: 5 grams |
| Sodium: 368 milligrams | Fiber: 6 grams |
Recipe from the Vegetarian Resource Group