(Serves 6)

• 4 medium red-skinned potatoes, scrubbed, cooked, cooled, and diced
• 2 medium celery stalks, finely chopped
• 1 cup steamed fresh or thawed frozen green peas
• ½ cup minced green or red bell pepper
• ⅓ cup chopped black olives(optional)
• 2 Tablespoons chopped fresh parsley, or more to taste
• 2 Tablespoons minced fresh dill, or more to taste
• 1 to 2 scallions, minced
• 2 Tablespoons toasted sunflower seeds
• ½ cup natural, lowfat vinagrette dressing
• Salt and freshly ground pepper to taste

Combine all the ingredients in a mixing bowl and toss together thoroughly. Cover and refrigerate until needed. Pack into a tightly lidded plastic container to transport.

Total calories per serving: 137	Fat: 3 grams
Carbohydrates: 27 grams	Protein: 5 grams
Sodium: 368 milligrams	Fiber: 6 grams

Recipe from the Vegetarian Resource Group