Beef and New Potato Salad
Source of Recipe
Marla
Recipe Introduction
No need to peel the potatoes. Leaving the skin on the potatoes hastens preparation
and adds a little extra fiber to these leafy beef and vegetable salads.
List of Ingredients
Low Carb Beef and New Potato Salad
6 whole tiny new potatoes
4 cups torn mixed greens
1 medium cucumber, halved lengthwise and sliced
4 medium radishes, sliced
4 oz very thinly sliced cooked roast beef or turkey
2 small tomatoes, cut into wedges
1/2 cup low-calorie creamy cucumber or ranch salad dressing
1 tsp snipped fresh dill or 1/4 teaspoon dried dillweed
Recipe
1 Scrub new potatoes: cut into quarters.
2 In a medium saucepan cook potatoes in a small amount of lightly salted boiling
water for 10 to 15 minutes or until tender. Drain. Rinse with cold water. Drain.
3 In a mixing bowl gently toss together greens, cucumber, and radishes. Add potatoes.
Gently toss. Arrange on 4 plates. Roll up the roast beef slices and arrange on top
of greens mixture. Place a few tomato wedges to the side of each salad.
4 In a small mixing bowl stir together salad dressing and dill. Drizzle over salads.
Makes 4 servings.
Servings: 4
Calories 173.00
% Daily Value
Total Fat 6.00g 9%
Saturated Fat 1.00g 5%
Cholesterol 20.00mg 6%
Sodium 474.00mg 19%
Carbohydrates 19.00g 6%
Dietary Fiber 3.00g 12%
Protein 11.00g
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