| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Small new red potatoes |
| quartered | ||
| 1/2 | lb | Fresh green beans, trimmed |
| broken into 2-inch pieces | ||
| 1/4 | c | Nonfat sour cream |
| 2 | T | Chopped fresh dill weed |
| 1/8 | t | Salt |
| 1 | ds | Pepper |
| 1/2 | t | Olive oil |
| 1 | Garlic clove, minced |
INSTRUCTIONS
This recipe is from Pillsbury hope you like this one. Prep Time: 20 minutes In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9 to 11 minutes or until beans are crisp-tender. Meanwhile, in small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately or refrigerate until serving time. 8 (1/2-cup) servings. Posted to Kitmailbox by PJPJINC@aol.com on Jul 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 308.7mg
Potassium: 458.9mg
Carbohydrates: 14.2g
Fiber: 6.6g
Sugar: 3g
Protein: 4.3g