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    Grande Potato Salad


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Here's an intriguing Mexican version of the family favorite that tickles your taste buds and conjures up all those sunny flavors in each mouthful. Make it spicy or make it mild, it'll make you smile!
    Serves 4 (1 cup)


    List of Ingredients


    • 3 full cups (16 ounces) diced cooked potatoes
    • 3/4 cup diced celery
    • 1/4 cup diced red onion
    • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
    • 2/3 cup Kraft fat-free mayonnaise
    • 1/2 cup Land O Lakes fat-fat sour cream
    • 2 teaspoons dried parsley flakes
    • 1/2 cup chunky salsa (mild, medium, or hot)
    • 1/3 cup (1 1/2 ounces) chopped ripe olives


    Instructions


    1. In a large bowl, combine potatoes, celery, and onion. Stir in Cheddar cheese. In a medium bowl, combine mayonnaise mixture to potato mixture. Mix well to combine. Gently stir in olives. Cover and refrigerate at least 30 minutes. Gently stir again just before serving.


    Final Comments


    Each serving equals:
    HE: 2/3 Bread, 2/3 Protein, 1/2 Vegetable, 1/4 Fat, 1/4 Slider, 8 Optional Calories
    *************************************************************
    138 Calories, 2gm Fat, 6gm Protein, 24gm Carbohydrate,
    476mg Sodium, 1gm Fiber
    *************************************************************
    DIABETIC: 1 1/2 Starch, 1/2 Protein

    "Cooking Healthy With a Man in Mind, pg. 120"

 

 

 


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