Marinated Green Bean and Potato Salad
Make-Ahead Time up to 2 days before serving
Final prep time 5 minutes
Makes 6 servings
|1||pound fresh green beans, washed and trimmed|
|4||cups cubed unpeeled red potatoes|
|1/4||cup red wine vinegar|
|2||tablespoons olive oil|
|2||tablespoons fresh lemon juice|
|4||cloves garlic, crushed|
|1||teaspoon dried dill weed|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon black pepper|
|4||cups ready-to-use fresh spinach, torn into bite-size pieces|
|1||medium tomato, cut into wedges|
- Bring 4 quarts water to a boil in Dutch oven. Add green beans; reduce heat to medium. Cook, covered, 8 minutes or until beans are crisp-tender. Remove beans with slotted spoon.
- Add potatoes to same Dutch oven. Cook, covered, 12 to 15 minutes or until potatoes are tender. Drain.
- Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme and pepper in medium bowl; whisk until belended. Add green beans and potatoes; stir until blended. Cover and refrigerate up to 8 hours, stirring occasionally.
- To complete recipe, arrange spinach on serving platter. Spoon green bean mixture over spinach. Pour remaining marinade over top. Garnish with tomato wedges.
Serve with slices of rye or dill bread. Add a berry compote with strawberries, blueberries and raspberries topped with low fat whipped topping.
|Calories from Fat||19 %|
|Total Fat||5 g|
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