Serves: 12
Total Calories: 53

1 cup nonfat plain yogurt
1 tablespoon reduced-fat French salad dressing
2 teaspoons mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked potatoes
1 cup sliced radish
1 cup diced zucchini (about 1 medium)
1 cup thinly sliced celery (about 2 medium)
1/2 cup shredded carrot (about 2 medium)
1/2 cup , sliced green onion, (with tops)
2 hard-cooked eggs, chopped

Mix yogurt, French dressing, mustard, celery seed, salt and pepper in medium glass or plastic bowl or in heavy plastic bag. Add remaining ingredients toss until vegetables are evenly coated. Cover and refrigerate at least 3 hours.
1 Serving: Calories 50 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 45mg Sodium 150mg Carbohydrate 9g (Dietary Fiber 2g) Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 53
Calories from Fat: 10

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