Roasted Potato Green Bean Salad with Basil Buttermilk Dressing
Healthy convenience is queen in our kitchen, and this delicious green salad with potatoes and green beans is the ultimate for summertime potlucks!
Servings: 6
Calories: 131.8kcal
Ingredients
- 1 pound Little Potato Co. Oven|Grill Ready potatoes I used Barbecue Blend
- 2 tablespoons olive oil
- 8 ounces green beans trimmed & cut into 1 ½-inch pieces
- 6 cups spring lettuce mix
- 1 cup cherry tomatoes halved
The Dressing:
- ¼ cup low-fat buttermilk shaken
- ¼ cup plain nonfat Greek yogurt
- 12 large basil leaves.
- 1 teaspoon Dijon mustard
- 1 clove garlic grated
- ½ teaspoon agave nectar or honey
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 450 degrees F.
- Prepare the potatoes according to package directions: Remove and discard the cardboard and plastic film. Mix the potatoes with the olive oil and enclosed seasoning package. Cook until the potatoes are tender, 30 to 40 minutes.
- Let the potatoes rest until cool enough to handle and cut each in half with a sharp knife.
- Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water.
- Add the green beans to the boiling water and cook until the green beans are just tender, 1 to 2 minutes. Drain and immediately plunge into the ice water.
- In a large serving bowl, combine the potatoes, green beans, spring lettuce mix and tomatoes.
- Toss the salad with the dressing. Serve.
The Dressing:
- In a blender, combine the buttermilk, yogurt, basil leaves, Dijon mustard, garlic, agave nectar (or honey) and salt. Blend until smooth.
Notes
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 1.5Cups | Calories: 131.8kcal | Carbohydrates: 19.1g | Protein: 4.2g | Fat: 4.6g | Saturated Fat: 0.7g | Cholesterol: 0.8mg | Sodium: 262.7mg | Fiber: 3.6g | Sugar: 4.7g