FCS Home

Home
 Links
 Search
 Contact Us
 Publications
 Hot Topics
 Food Topics
 Nutrition Topics

Food and Nutrition

Cooking with Barbara Brown

 

 

 

New Potato and Green Bean Salad

  • 1-1/2 pounds (about 4 cups) new potatoes, quartered

  • 3/4 pound (about 3 cups) green beans cleaned and cut in half if desired

  • 1/2 cup reduced fat Italian dressing

  • 1/4 cup red onions, chopped

  • 1/2 cup (2-1/4 ounces) sliced ripe olives, drained

  1. Cook potatoes, covered, in a large pan of boiling water for 3 minutes.  Add green beans and continue cooking for 6 to 7 minutes or until potatoes are tender.  Drain.  Transfer drained vegetables to a large bowl.

  2. Toss hot vegetables with dressing.  Add onion and olives, toss well.  Cover and refrigerate 1 to 2 hours or until chilled.

Yields 8 servings.

Nutrition Facts
Servings per Recipe: 6 ...
Calories 106.................................                       Calories from fat 18

% Daily Value         

Total Fat 2g                                                                            4%
.........Saturated Fat trace                                                         2%
Cholesterol 1mg                                                                      0%
Sodium 195mg                                                                        8%
Carbohydrate 20g                                                                    7%
............Dietary Fiber 3g                                                         12%
Protein 3g                                                                               5%
Vitamin A: 6%                            Vitamin C: 39%            Folacin 6%
Calcium: 3%                               Iron: 77%               Potassium 16%

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu