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Potato Salad Diabetic Recipe
1/4 cup nonfat Italian vinaigrette salad dressing 1 cup nonfat mayonnaise 1/2 tsp salt 1/4 tsp pepper 1 small red onion, chopped 2 tbsps sliced pitted black olives 2 tbsps chopped fresh parsley 2 cups fresh spinach leaves 10 cherry tomatoes 1/4 cup feta cheese In a large saucepan, bring potatoes and enough water to cover to a boil over high heat. Reduce heat to medium, cook until tender, about 20 minutes. Drain potatoes in a colander; rinse under cold water. Peel and cut potatoes into 1-inch chunks. Place potatoes in a large bowl. Drizzle with salad dressing; toss to coat. Let stand for 10 minutes. Add mayonnaise, salt, and pepper; toss to coat. Stir in onion, olives, and parsley. Line a mold or medium bowl with plastic wrap. Spoon salad into mold; press down gently. Chill completely. Invert salad onto a large serving platter. Remove plastic wrap. Arrange spinach leaves and tomatoes around salad. Sprinkle with feta. Cover and chill until ready to serve. Nutrition per serving: 93 calories 21 grams carbohydrate 2 grams protein 348 mg sodium 1 gram fat 0 mg cholesterol
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