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Recipe of the Day
Tangy Tofu Stir-Fry
This healthy take on an Asian classic from 400 Calorie Fix will become a fast favorite.
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Yield: Serve 6. Each serving: 1 cup.
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Italian Potato Salad
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 100mg |
| Carbohydrates: | 23g |
| Dietary Fiber: | 3g |
| Sugars: | 1.4g |
| Protein: | 3.5g |
| Vitamin A: | 126.5iu (2%) |
| Vitamin C: | 36.4mg (60%) |
| Calcium: | 15mg (1%) |
| Iron: | 1.2mg (6%) |
6 red potatoes (1.75 pounds)
1 zucchini
1/2 red or green bell pepper
1/3 cup nonfat mayonnaise
2 Tbsp vinegar
1 Tbsp oil
1 Tbsp Italian seasoning
black pepper to taste
Directions:
Wash excess dirt off potatoes in cold, running water. Cut them into small chunks; place them in a large pan and cover with water. Bring to a boil and cook until almost tender, about 13 minutes. Add the zucchini and continue cooking until the potatoes are tender, about 3 more minutes. Drain the potatoes and zucchini in a colander. Place all ingredients in a large mixing bowl and mix well. Serve warm or chill for later use, up to 8 hours.
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