Make potato salad, Italian style with vinaigrette, green beans and olives.
pound green beans
to 12 new potatoes (1 1/2 pounds), cut into fourths
cup Italian dressing or balsamic vinaigrette
cup chopped red onion
can (2 1/4 ounces) sliced ripe olives, drained
Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain.
In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled.
One small bell pepper, coarsely chopped (1/2 cup), can be used for the olives.
Avoid overcooking the potatoes as they will fall apart. You should be able to just pierce the potatoes with a fork when they are done.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.