1.5 pounds small red potatoes
2 cups (1 inch) cut green beans (about 3/4 pound)
2/3 cup low-fat mayonnaise
2 Tbsp. whole-grain Dijon Mustard
2 Tbsp. rice vinegar
1 Tbsp. lime juice
1 tsp. honey
1/8 tsp. ground pepper
dash of salt
1 garlic clove, minced
1/2 cup finely chopped red onion or lightly sauteed sweet yellow onion
1/4 cup chopped fresh basil
2 options with cooking the potatoes and green beans:
1a: Use a pot with steamer insert. Place potatoes in pot, cover with water then cover pot with lid. Bring to boil.
While potatoes start to boil, place green beans into steamer insert and steam for 7 minutes until crisp tender.
Remove steamer insert and recover. Continue to boil potatoes until fork tender.
Remove potatoes and cut into quarters.
1b: Place potatoes in large saucepan; cover with water. Bring to a boil.
Reduce heat and simmer 20 minutes or until fork tender.
Remove potatoes with slotted spoon and place on cutting board. Cool to room temperature.
Add beans to simmering cooking water; cook 3 minutes or until crisp tender. Drain and cool slightly.
Cut potatoes into quarters.
2: Combine mayonnaise and the next 7 ingredients in a large bowl, stirring with a whisk.
3: Add potatoes, beans, onions and basil. Toss gently to combine.
Calories: 232, Fat: 3.6 g., Protein: 4.7 g., Fiber: 5.4 g.
1/2 cup orange juice
1/2 cup non-fat plain yogurt
1/2 peeled frozen banana
1/2- 1 cup blueberries
1 tbsp. honey
1: Blend. You can adjust liquid/berries until the consistency you prefer (thick or thin).