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Veggie-packed German Potato Salad
Overview:
8 Servings
Prep: 5 min.
Total: 20 min.
- 4 slices Oscar Mayer turkey bacon
- 1/3 cup Clover Valley™ white vinegar
- 2 tablespoons water
- 3 tablespoons Domino sugar
- 1/4 teaspoon Clover Valley™ salt
- 1/4 teaspoon Clover Valley™ black pepper
- 1-1/2 cups Birds Eye frozen green beans, thawed
- 2 (15-ounce) cans Clover Valley™ sliced potatoes, drained well
- 1 (10.2-ounce) jar Sunny Harvest Giardiniera pickled vegetables, drained well
- Coat a large skillet with cooking spray. Cook bacon for 8 to 10 minutes over medium heat, turning occasionally until crisp. Remove from skillet to a plate, let cool and crumble.
- In the same skillet over medium heat, combine vinegar, water, sugar, salt and pepper. Heat for 4 minutes, stirring occasionally.
- Add green beans to skillet and cook for 3 minutes. Gently stir in potatoes, Giardiniera, and bacon crumbles. Continue to cook for 5 minutes or until heated through. Serve warm.
Better-for-You Tip: We know how you love your deli salads! So the next time the family is getting together, rather than making your old standby one that is loaded with mayo, give this lighter version a try. Its vinegar based dressing cuts back on saturated fat and since it’s loaded with carrots and green beans, it helps us reach our daily goal to eat more colorful veggies. Oh, did we mention it tastes great too? Well it does.
Nutrition based on ¾ cup serving:
Calories 109, Calories from Fat 11, Total Fat 1.2g, Saturated Fat 0.4g, Trans Fat 0.0g, Cholesterol 4.0mg, Sodium 481mg, Total Carbohydrate 21g, Dietary Fiber 2.6g, Sugars 7.2g, Protein 2.9g
