Green Bean Potato Salad
8 ounces fresh
green beans (washed & ends cut off)
Bring water to boil in 2 Dutch ovens or large soup pots. Add green beans to one; reduce heat to medium and cook, covered, 8 minutes or until beans are crisp-tender.
Remove beans with slotted spoon. Add potatoes to other pot. Cook, partially covered, 12 to 15 minutes or until potatoes are tender. Remove potatoes and drain well.
Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl and whisk together. Add green beans and potatoes and toss with dressing.
Cover and refrigerate. Toss once before serving. Garnish with tomato wedges if desired.
Per Serving: 80 Calories; 2g Fat (25.5% calories from fat); trace Saturated Fat; 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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