|Potatoes, boiled in jackets, peeled and cut into ½ inch cubes||3 lb (about 6 large)|
|Celery, chopped||1 cup|
|Green onions, sliced||1/2 cup|
|Parsley, chopped||2 tablespoons|
|Low-fat cottage cheese||1 cup|
|Skim milk||¾ cup|
|Lemon juice||3 tablespoons|
|Cider vinegar||2 tablespoons|
|Celery seed||½ teaspoon|
|Dill weed||½ teaspoon|
|Dry mustard||½ teaspoon|
|White pepper||½ teaspoon|
- In a large bowl, place potatoes, celery, green onion, and parsley.
- Meanwhile, in a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
- Pour chilled cottage cheese mixture over vegetables; mix well. Chill at least 30 minutes before serving.
|Serving Size||1 cup|
|less than 1 g|
|Saturated Fat||less than 1 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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