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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Broccoli, cauliflower, green beans and red pepper give traditional potato salad a new twist. It's a fresh-tasting salad that makes a nice addition to all your meals.—Sally Burek, Fentonk, Michigan Ingredients:
6 medium red potatoes, cubed |
1-1/2 cups chopped celery |
1-1/2 cups fresh broccoli florets |
3/4 cup cut fresh green beans, blanched |
1/2 cup fresh cauliflowerets |
1/2 cup julienned sweet red pepper |
1/4 cup fat-free italian salad dressing |
1/2 cup reduced-fat mayonnaise |
2 teaspoons reduced-fat ranch salad dressing mix |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Meanwhile, in a large bowl, combine the celery, broccoli, beans, cauliflower, red pepper and Italian dressing. Drain potatoes and add to the vegetable mixture.
3. In a small bowl, combine the mayonnaise, salad dressing mix and pepper; pour over the vegetable mixture and toss to coat. Cover and chill for at least 2 hours. Yield: 16 servings.
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