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Serves: 8
Per Serving: 126 calories, 4g fat
Ingredients:
2 pounds small red potatoes quartered
2 cups green beans, cut into ½ inch pieces
1 6-ounce bottle marinated artichoke hearts
2 Tbsp chopped, pitted Kalamata olives
2 Tbsp white wine vinegar
2 Tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
Cooking Directions:
- Place potatoes in a large saucepan and cover with water. Bring to boil and cook 20 minutes or until very tender. Add beans and cook 2 minutes or until beans are crisp-tender. Drain potato-bean mixture.
- Drain artichokes in a colander over a bowl, reserving 2 tablespoons of marinade.
- Chop artichokes. Add artichokes and olives to potato-bean mixture
- Combine reserved 2 tablespoons of artichoke marinade with vinegar, parsley, salt and pepper.
- Drizzle dressing over salad, toss to coat.
- Cover and chill.
Recipe from: The American Cancer Society's "Celebrate! Healthy Entertaining for Any Occasion"