INGREDIENTS

Dressing

1 cup nonfat dairy sour cream

2 tablespoons fresh lemon juice

3/4 teaspoon EACH dried basil and thyme leaves, crumbled

Pinch of ground red pepper

Salad

2 medium baking potatoes, peeled and cut in matchstick-size pieces

1/2 cup California golden raisins

4 fresh ripe plums, sliced

1/4 pound lowfat Provolone cheese, coarsely grated

Salt

PROCEDURE

For dressing, combine sour cream, lemon juice, basil, thyme and pepper. Mix well; set aside to chill. In saucepan, cook potatoes in water to almost cover for 4 to 5 minutes or until just tender; stir in raisins. Drain and set aside to cool. Combine plums and cheese with potatoes and raisins. Add dressing and toss gently. Season with salt. Refrigerate until ready to serve.

Serves 6

Nutrition Facts (per serving)

Calories 198 (13% from fat); Total Fat 3g (sat 1.5g, mono <1g, poly <1g);

Cholesterol 15 mg; Protein 10g; Carbohydrates 34g; Fiber 2g; Iron 1mg; Sodium 126mg; Calcium 259mg.

• Low Cholesterol

• Low Sodium