Potato And Green Bean Salad (2 PTS) Recipe - Cooking Index
1 | Red potatoes - cut into | |
-3/4-inch cubes | ||
4 | Water - divided | |
1 | Frozen cut green beans | |
1 | Sliced celery | |
2 | Minced onion | |
1/2 | Fat-free Italian salad dressing | |
Salt and pepper | ||
1 | Chopped fresh tarragon (optional) |
Place potatoes and 2 tablespoons water in covered microwave-safe dish.
Microwave at HIGH 5 to 8 minutes or until potatoes are tender, stirring
halfway through cooking time. Drain. Let stand 5 minutes. Microwave
green
beans in covered microwave-safe dish with 2 tablespoons water at HIGH 3
to
5 minutes or until partially cooked.
Place beans in colander and rinse in cold water to cool; drain. Toss
potatoes, beans, celery and onion with dressing; season to taste with
salt
and pepper. If desired, add tarragon and mix well. Let stand 1 hour to
allow flavors to blend.
Nutritional information per serving: 136 calories, 25.2 g carbohydrate,
2
mg cholesterol, 3.2 g fat, 3.1 g protein, 257 mg sodium; 4.1g fiber
Recipe provided by the Washington State Potato Commission and
Neighborhood
Shopping
Posted to Recipes, converted by MM_Buster v2.0n.
Shared by: Bobbie; bobbiesmm-recipes
MC Formatted & WW Pointed by Mary [[email protected]]10/24/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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