Diabetic -- Veggie Potato Salad for 8

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Veggie Potato Salad

 

1-1/2 lb. round red potatoes, cut into 1/2 " cubes

1 cup fresh green beans, cut into 2 " pieces

2 cups broccoli and/or cauliflower florets

1/2 cup carrot, coarsely shredded

1/2 cup bottled reduced calorie Ranch salad dressing

1/4 tsp. ground black pepper

Fat free milk, optional

 

Place potatoes in a large sauce pan; add water to cover. Bring to a boil;

reduce heat.

Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.

 

In a small sauce pan, bring about 2 cups water to boiling. Add green beans;

return to boiling.

Cover and cook for 3 minutes. Drain; rinse with cold water.

 

In a very large bowl, combine potatoes, green beans, broccoli and/or

cauliflower, and carrot.

Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24

hours. If necessary, stir

in enough milk to reach desired consistency.

 

Makes 8 servings.

 

Nutrition Information:

Per serving = calories: 108, total fat 3 g, sat fat 0 g, cholesterol 5 mg

sodium 179 mg, carbs 18 g, fiber 3 g, protein 3 g.

 

Diabetic Exchanges: 1 starch, 1/2 vegetable, 1/2 fat.