See Also: Marinated Green Beans and Potato Salad(recipes)
Fresh marinated tuna with butter beans(recipes)
Marinated Vegetable Salad(recipes)
Marinated Tuna Salad(recipes)
Marinated Tomato Salad(recipes)
Green Beans and Garlic(recipes)
Green Beans Almandine(recipes)
Sauteed Green Beans(recipes)
Creamy Green Beans(recipes)
Dry-Cooked Green Beans(recipes)

Marinated Green Beans and Potato Salad (recipes)


Marinated Green Bean and Potato Salad

Final prep time: 5 minutes

Make-Ahead Time: up to 2 days before serving

Yield: Makes 6 servings



Ingredients:



1pound fresh green beans, washed and trimmed

4cups cubed unpeeled red potatoes

1/4cup red wine vinegar

2tablespoons olive oil

2tablespoons fresh lemon juice

4cloves garlic, crushed

2teaspoons honey

1teaspoon salt

1teaspoon dried dill weed

1teaspoon dried thyme leaves

1/2teaspoon black pepper

4cups ready-to-use fresh spinach, torn into bite-size pieces

1medium tomato, cut into wedges









Preparation:





1.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.2.Add potatoes to same Dutch oven. Cook, covered, 12 to 15 minutes or until potatoes are tender. Drain.3.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.4.To complete recipe, arrange spinach on serving platter. Spoon green bean mixture over spinach. Pour remaining marinade over top. Garnish with tomato wedges.







Serving Suggestion:

Serve with slices of rye or dill bread. Add a berry compote with strawberries, blueberries and raspberries topped with low fat whipped topping.





Nutritional Information:







Serving Size:







Sodium

398 mg







Protein

6 g







Fiber

4 g







Carbohydrate

44 g







Total Fat

5 g







Calories from Fat

19 %







Calories

231









Dietary Exchange:







Fat

1







Vegetable

2







Starch

2