1 lb. each red and white new potatoes, halved, cooked and cooled
1/2 lb. each fresh green and yellow beans, cut into 2-inch lengths, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill
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Let's Make It
Mix dressing and mustard in large bowl until blended.
Add remaining ingredients; toss lightly.
How to Cook Potatoes in Microwave
Pierce potatoes with fork; place in microwaveable bowl. Add 2 Tbsp. water. Microwave on HIGH 10 to 12 min. or until potatoes are tender; drain. To cool potatoes quickly, immerse cooked potatoes in ice water. Let stand 5 min. or until cooled; drain.
Add the vegetables to a large pot of boiling water. Cook, uncovered, 2 to 3 min. or until crisp-tender. Drain, then immediately plunge the vegetables into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
This delicious low-fat, low-sodium side dish is the perfect accompaniment for grilled chicken breasts. And as a bonus, the combination of vegetables is a good source of fiber.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.