Sally's Potato Salad


Classifications: Vegetables

Qty Measure Ingredient


6 medium red potatoes, cubed

1 1/2 cups celery, chopped

1 1/2 cups fresh broccoli florets

3/4 cup cut fresh green beans, blanched

1/2 cup fresh cauliflowerets

1/2 cup sweet red pepper, julienned

1/4 cup fat-free Italian salad dressing

1/2 cup low-fat mayonnaise

2 teaspoons fat-free dry ranch salad dressing mix

1/4 teaspoon pepper

Instructions: Cook potatoes in boiling water until tender. In a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper and Italian dressing. Drain potatoes and add to the vegetable mixture. Combine mayonnaise, salad dressing mix and pepper; pour over the vegetable mixture and toss to coat. Cover and chill for at least 2 hours.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving equals 1 vegetable, 1/2 fat; also, 37 calories, 75 mg sodium, 2 mg cholesterol, 4 gm carbohydrate, 1 gm protein, 2 gm fat.

Serves: 16

Food Exchanges: