Salmon, Potato and Green Bean Salad

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).