Veg 5-Ingred--Greek-Flavored Potato Salad

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* Exported from MasterCook *

 

Greek-Flavored Potato Salad

 

Recipe By :The Vegetarian 5-Ingredient Gourmet, Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian 5-Ingredient

 

Amount Measure Ingredient -- Preparation Method

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5 medium-large red-skinned potatoes -- scrubbed (5-6)

10 ounces fresh green beans (or substitute -- (10-12)

one 10-ounce package frozen cut green

beans -- thawed)

1/2 cup chopped pitted black olives -- preferably cured

4 ounces feta or crumbled goat cheese (such as

montrachet)

1/2 cup natural low-fat vinaigrette -- preferably balsamic

vinaigrette

freshly ground pepper to taste

 

Bake or microwave the potatoes until done but still firm. When cool enough to

handle, but warm, cut into large dice.

 

If using fresh green beans, trim them and cut them in half crosswise. Steam the

fresh or frozen green beans with a little water in a covered saucepan, or in a

covered container in the microwave, until tender-crisp, about 5 minutes. Refresh

under cool water until just warm, then drain thoroughly.

 

Combine the potatoes and green beans in a serving container with the remaining

ingredients and toss well. This is best served just warm or at room temperature.

 

 

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Per Serving (excluding unknown items): 14 Calories; 1g Fat (77.2% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

106mg Sodium. Exchanges: 0 Fruit; 1/2 Fat.

 

NOTES : This salad makes a delicious contribution to a buffet of

room-temperature dishes for company.

Nutr. Assoc. : 0 0 0 0 0 0 0