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Skinny Broccoli-Ranch Potato Salad

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Skinny Broccoli-Ranch Potato Salad
  • Prep Time 30 min
  • Total Time 4 hr 30 min
  • Servings 8
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83% less sat fat • 100% less cholesterol than the original recipe. Everyone at the picnic will gather around this flavor-packed summer salad. The ranch dressing adds a delicious zip to the veggie mixture.

Ingredients

1 1/2
pounds round red potatoes
1
package (12 oz) frozen whole green beans
1
cup fresh broccoli and/or cauliflower florets
1/2
cup coarsely shredded carrot
1/2
cup bottled reduced-calorie ranch salad dressing
1/4
teaspoon ground black pepper
Fat-free milk (optional)

Directions

  • 1 Cut potatoes into 1/2-inch cubes. In a large saucepan, place potatoes; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  • 2 Cook green beans according to package directions. Drain; rinse with cold water and drain again.
  • 3 In a 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 cup
Calories
110
(
Calories from Fat
30
)
Daily Value
Total Fat
3g
0%
(
Saturated Fat
1/2g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
220mg
0%
Total Carbohydrate
19g
0%
(
Dietary Fiber
3g
0%
,
Sugars
3g
)
Protein
3g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
5%
5%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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