Sally's Potato Salad

Nutritional Analysis & Diabetic Exchanges

Plan ahead...needs to chill for at least 2 hours.

Serves: 16

6 medium red potatoes, cubed 1-1/2 c. chopped celery 1-1/2 c. fresh broccoli florets 3/4 c. cut fresh green beans, blanched 1/2 c. fresh cauliflowerets 1/2 c. julienned sweet red pepper 1/4 c. fat-free Italian salad dressing 1/2 c. low-fat mayonnaise 2 T. fat-free dry ranch salad dressing mix 1/4 tsp. pepper

Cook potatoes in boiling water until tender. In a large bowl, combine the next 5 ingredients (vegetables) and Italian dressing. Drain potatoes; add to vegetable mixture.

Combine mayonnaise, salad dressing mix, and pepper; pour over the vegetables mixture and toss to coat. Cover and chill at least 2 hours.

DIABETIC EXCHANGES: One 1/2 cup serving equals; 1 vegetable, 1/2 fat. ALSO 75 mg sodium, 2 mg choloresterol, 4 gm carbohydrate, 1 gm protein, 2 gm fat.