- SMOOTHIES
- BEEF
- PORK
- POULTRY
- FISH
- VEGETARIAN
- Baked Potato with Herb Dip and Salad
- Cauliflower Cheese
- Cheese Salad with Grapes and Nuts
- Grilled Feta with Mixed Green Salad
- Mozzarella with Tomatoes and Spinach
- Pasta-Spinach Casserole
- Ratatouille
- Spinach with Egg and Potato-Lentil Mix
- Stuffed Bellpepper with Mushrooms and Feta
- Sweet and Spicy Bean Stew with Tofu
- Tofu-Pasta with Beans
- Vegetable Lasagna
Baked Potato with Herb Dip and Salad
Ingredients (for 2 people):
baby potatoes • non-fat Greek yogurt • low fat milk • fresh herbs • red leaf lettuce • pine nuts • walnut oil • balsamic vinegar, salt, pepper • baby potatoes • non-fat Greek yogurt • low fat milk • fresh herbs • red leaf lettuce • pine nuts • walnut oil • balsamic vinegar • salt and pepper • salt and pepper
1 portion contains 400 cal
Preparation
Wash potatoes, poke them with a fork, wrap them in aluminum foil and place them on a baking sheet. Bake at 390ºF for about an hour. Blend Greek yogurt with milk and herbs, season with salt and pepper to taste. Cut baked potatoes open and fill them evenly with the dip. Wash lettuce and prepare a dressing with oil, vinegar and spices. Sprinkle pine nuts over the salad.
More Information
Follow Us
