Vinigrette potato and green bean salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 55.8
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 85.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.2 g

View full nutritional breakdown of Vinigrette potato and green bean salad calories by ingredient
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Number of Servings: 8


    1 lb small red potatoes, unpeeled, halved
    8 oz fresh green beans, trimmed and halved
    1 (2 1/4 oz) can sliced black olives, drained

    1/3 cup white balsamic vinegar
    1/4 cup olive oil
    1/2 tsp dried marjoram leaves
    1/2 tsp salt sense
    1/4 tsp ground pepper


1. In large saucepan, combine potatoes and enough water to cover. Bring to boil; reduce heat to medium; cook 8-10 minutes, or till tender.

2. Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat and cook 4-6 minutes till almost tender.

3. Drain beans in strainer with potatoes. Rinse both with cold water to cool. Cut potatoes into slices.

4. In medium bowl, combine all dressing ingredients; mix well. Add potatoes and beens and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Serving Size: 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SUSANMV1.

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