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Salmon, Potato, and Green Bean Salad

A great, healthy, delicious salad.

1 pound small red potatoes, halved 
pound green beans, halved 
1/3 cup reduced-sodium chicken broth, defatted 
3 tablespoons reduced-fat mayonnaise 
3 tablespoons cider vinegar 
1 tablespoon Dijon mustard 
3/4 teaspoon dried marjoram 
I red onion, diced 
2 ribs celery, thinly sliced 
3 cups torn red leaf lettuce 
14.75-ounce can pink salmon, drained and flaked 


1. In a large pot of boiling water, cook the potatoes until almost tender, about 10 minutes. Add the green beans and cook until the beans are crisp-tender and the potatoes are cooked through, about 2 minutes. Drain well. 

2. Meanwhile, in a large bowl, combine the broth, mayonnaise, vine- gar, mustard, and marjoram. Add the cooked potatoes and beans, the onion, and celery, tossing to combine. Add the lettuce and toss again. Divide the salad among 4 plates, scatter the salmon on top, and serve. 

Note: Chicken broth is used to make this mayonnaise-based dressing savory without adding fat. 

Serves: 4 
Total time: 30 minutes (including 15 minutes preparation)

Nutrition Information:

Fat: 8g/24% 
Calories: 305 
Saturated fat: 1.7 g 
Carbohydrate: 36 g 
Protein: 24 g 
Cholesterol: 34 mg 
Sodium: 695 mg

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