You are here:  Home  >  Lifestyle and Entertainment  >  In The Kitchen  >  Current Article

In the Kitchen with Elaine!

By   /   August 25, 2012  /   Comments Off

Our family has enjoyed the Olympic Games from London. So much history!! So many record breaking performances by the athletes. How the gymnasts can bend their bodies as they do, I don’t know. The swimmers and divers were amazing. I enjoyed the events that the hula hoop, ball and ribbons were used to perform to beautiful music, a little ballet, gymnastics, coordination and skill…..it was awesome to see those routines!! Synchronized swimming….WOW!! I was so proud of Team USA topping the metal charts!! In many of the interviews, the athletes talked about the training and preparation….years of working out and eating right. Some said they couldn’t wait to have desserts. Their work and dedication paid off. Well, I thought for those of you training for marathons, 4Ks, run/walk or maybe the Winter Olympics or maybe in Summer Olympics in four years, might want great tasting, low fat main dish salad.

Potato Smoked Salmon Salad

1 ½ pounds red skinned potatoes

3 tablespoons rice vinegar

1 cup plain nonfat yogurt

2 tablespoons low fat sour cream

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

1 long (English or European) seedless cucumber or 2 to 3 pickling cucumbers, thinly sliced

1 ¼ cups frozen peas, thawed

4 scallions, thinly sliced

½ cup snipped fresh dill (if possible)

4 ounces thinly sliced smoked salmon, slivered

6 cups mixed salad greens

Wash potatoes (leave peel on), cut in bite size pieces. Place on a large sheet pan sprayed with Pam. Place potatoes flat in one layer and spray top of potatoes lightly with Pam spray; sprinkle with salt. Roast in oven at 375° until potatoes are warm. Transfer to a large bowl, sprinkle the potatoes with the vinegar and gently toss to coat.

In a separate bowl, combine yogurt, sour cream, salt and pepper; fold in the cucumbers, peas, scallions and dill. Add potatoes and toss to coat. Fold in salmon. Chill this mixture up to 8 hours in advance. When ready to serve, divide salad greens among 4 plates and top with potato mixture. You may serve warm, at room temperature or chilled.

Hope you enjoy as you train or not. Who knows, we may see you in the next Summer Olympic Games. I’ll be watching!!

May God continue to bless the USA!!

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

    Print       Email

You might also like...

5 Recipes that Prove Healthy is the New Delicious

Read More →
SEO Powered by Platinum SEO from Techblissonline