Salmon, Potato, and Green Bean Salad
A great, healthy, delicious salad.
1 pound small red potatoes, halved
¾ 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.
Total time: 30 minutes (including 15 minutes preparation)
Saturated fat: 1.7 g
Carbohydrate: 36 g
Protein: 24 g
Cholesterol: 34 mg
Sodium: 695 mg
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