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    Salmon, Potato and Green Bean Salad

    9 servings/ serving size 1 cup plus lettuce

    3 cups ½ inch red-skin potato cubes

    3 cups petite frozen green bean pieces

    ¼ cup reduced-fat mayonnaise

    ¼ cup nonfat sour cream

    1 tablespoon Dijon-style mustard

    1 tablespoon balsamic vinegar

    ¼ cup chopped red onion

    1 red bell pepper, seeded and divided

    1 teaspoon dried basil leaves

    1 14 ¾ oz can skinless, boneless pink salmon, drained, skin and bones removed

    3 cups romaine or other lettuce leaves

    Combine the potatoes and green beans in a large pot. Cover with water, bring to a boil, and cook 6 to 8 minutes or until the potatoes are tender. Transfer to a colander, cool under running water and drain.

    Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, mustard and vinegar. Stir in the onion, pepper and basil. Stir in cooked green beans and potatoes. Flake salmon in a medium bowl, then carefully fold into the salad mixture.

    Arrange leaves on plates. Mound salad over lettuce.

    Exchanges per serving: 1 ½ starch, 1 vegetable, 1 lean meat, ½ fat.

    Nutrients per serving: 154 calories, 47 calories from fat, 5 g total fat, 0 g saturated fat, 29 mg cholesterol, 368 mg sodium, 15 g total carbohydrate, 3 g dietary fiber, 4 g sugars, 12 g protein.


    Recipe reprinted, with permission, from the American Diabetes Association. One Pot Meals for People With Diabetes by Ruth Glick and Nancy Baggett (Alexandria, American Diabetes Association, 2007).

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