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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Yield: Serves 4. 1 cup per serving.
Recipes
Red Potato Salad with Green Beans
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 320mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 3g |
| Sugars: | 3g |
| Protein: | 4g |
| Vitamin A: | 200iu (4%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 80mg (8%) |
| Iron: | 1.4mg (7%) |
Tender red potatoes, fresh green beans and red bell peppers make a colorful, hearty potato salad.
2 large (or 3 small) red potatoes, diced with peel on
1 cup fresh green beans, remove stems and cut in half
1/2 cup red bell pepper, diced
1/3 cup nonfat mayonnaise
1/3 cup nonfat plain yogurt
1tablespoon prepared mustard
Place potatoes into medium-sized sauce pan and cover with water. Bring to a boil, reduce to a simmer and cook until almost tender (about 10-15 minutes).
Add green beans and continue cooking until all are tender (about 3-5 minutes).
Drain in colander and rinse lightly with cool water. Drain excess water off and place into medium-sized mixing bowl. Add rest of ingredients and toss together well.
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