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Ingredientes
- 1 lb green beans cleaned
- 14 ounce diced tomatoes undrained
- 1/2 x onion diced
- 1 lb new potatoes
- 3 Tbsp. nonfat chicken broth Mustard Parmesan Dressing
- 1/3 c. nonfat lowfat sour cream
- 2 Tbsp. lowfat mayonnaise
- 2 Tbsp. nonfat parmesan cheese
- 2 Tbsp. red wine vinegar
- 1 Tbsp. dijon mustard
- 1 tsp chopped garlic
Direcciones
- Trim the beans to about 1 inch lengths. Place them in a saucepan with the tomatoes, onion and broth. Bring to a boil, reduce heat and simmer partially covered till beans are tender. Set aside. Place potatoes in a large pot of boiling salted water and bring to a boil. Cook till tender (test by inserting the tip of a paring knife). Drain and allow to cold sufficient to handle. To make dressing, combine all ingredients. To assemble salad dice the hot potatoes and place them in a bowl. Toss with some of the dressing. Add in the beans (drain if necessary) and add in sufficient dressing to coat.
- NOTES : Kristin: I do not always use the entire amount of tomatoes. This is very good - I think it's the dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 159 | |
| Calories from Fat 32 | 20% |
| Total Fat 3.68g | 5% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 77mg | 3% |
| Potassium 605mg | 17% |
| Total Carbs 26.14g | 7% |
| Dietary Fiber 7.0g | 23% |
| Sugars 2.62g | 2% |
| Protein 6.33g | 10% |
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