Potato and Green Bean Salad

[Guest guest]

Potato and Green Bean Salad

 

All Natural PAM Olive Oil Cooking Spray

2 tablespoons Gulden's Spicy Brown Mustard

2 lbs red potatoes (about 10 small) cut into 1-inch chunks

1 lb green beans, trimmed and cut diagonally

1 small red onion, thinly sliced

1/4 cup red wine vinegar

1 1/2 teaspoons Worcestershire sauce

1 teaspoon sugar

3/4 teaspoon salt

 

In large saucepan over high heat, heat potatoes and enough water to

cover to boiling. Reduce heat; cover and simmer 15 to 20 minutes

until potatoes are just tender. Drain; place in large bowl. Spray 10-

inch skillet with PAM; over medium-high heat, cook green beans,

stirring constantly, 10 minutes or until tender-crisp. Add green

beans and onion to potatoes; spray with PAM for 10 seconds until

evenly coated. In cup, mix remaining ingredients; add to vegetables.

With rubber spatula, gently toss to mix well. Serve warm or cover and

refrigerate to serve cold later. Makes 8 accompaniment servings.

 

Approximate Nutrient Analysis Per One Serving: 130 calories, 3 g

protein, 25 g carbohydrates, 3 g dietary fiber, 1.5 g total fat (0 g

saturated fat), 10% calories from fat, 0 mg cholesterol.

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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