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Red, White and Green Salad Recipe

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This is a great summertime salad— crisp, refreshing...and easy to prepare! Try it at your next family picnic.

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8-10 Servings
Prep: 15 min. + chilling

Ingredients

1 pound small red potatoes, cooked and cubed
2 large tomatoes, diced
1 pound green beans, cut into 2-inch pieces and cooked
7 tablespoons Crisco® Extra Virgin Olive Oil
5 tablespoons white wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine potatoes, tomatoes, beans. In a small bowl, combine oil, vinegar, salt and pepper. Pour dressing over vegetables; toss to coat. Refrigerate for several hours before serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 139 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 185 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g protein.

Red, White and Green Salad published in Bountiful Harvest Cookbook , p39

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