83% less sat fat • 100% less cholesterol than the original recipe. Everyone at the picnic will gather around this flavor-packed summer salad. The ranch dressing adds a delicious zip to the veggie mixture.
Skinny Broccoli-Ranch Potato Salad
- Prep Time 30 min
- Total 4 hr 30 min
- Servings 8
- Ingredients 7
Ingredients
- 1 1/2 pounds round red potatoes
- 1 package (12 oz) frozen whole green beans
- 1 cup fresh broccoli and/or cauliflower florets
- 1/2 cup coarsely shredded carrot
- 1/2 cup bottled reduced-calorie ranch salad dressing
- 1/4 teaspoon ground black pepper
- Fat-free milk (optional)
Instructions
-
Step1Cut potatoes into 1/2-inch cubes. In a large saucepan, place potatoes; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
-
Step2Cook green beans according to package directions. Drain; rinse with cold water and drain again.
-
Step3In a large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.
Nutrition
110
Calories
3g
Total Fat
3g
Protein
19g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 cup
- Calories
- 110
- Calories from Fat
- 30
- Total Fat
- 3g
- 0%
- Saturated Fat
- 1/2g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 220mg
- 0%
- Total Carbohydrate
- 19g
- 0%
- Dietary Fiber
- 3g
- 0%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 5%
- 5%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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