CURRIED POTATO SALAD

4 cups chopped, cooled, cooked Yukon Gold potatoes (about 1 1/2 lbs)
1/2 cup golden raisins
2 tablespoons chopped green onion (about 4)
1 Granny Smith apple, chopped
2 tablespoons chopped pistachio nuts (remove fangs)
1 tablespoon curry poweder
1/4 cup apple cider or unfiltered apple juice
1 cup plain, fat-free yogurt
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
6 leaves Bibb lettuce

FOR SALAD:
Place potatoes in a bowl with the raisins, green onion, apple and pistachios.

FOR DRESSING:
In a small bowl, mix the curry powder with the apple juice. 
Stir in the yogurt, salt and pepper. 
Gently stir the dressing into the potato mixture.

Refrigerate 30 minutes before serving. 
To serve, place 1 lettuce leaf on each plate and place 1 cup of potato salad on each leaf.
Makes 6 servings.

NUTRITION INFO PER SERVING:
180 calories, 5 grams protein, 1.5 grams total fat, 41 grams carbohydrates, 4 grams dietary fiber, 470 milligrams sodium