Helpful Hints:
o Any type of canned beans can be used.
o Any low-fat sausage may be used.
Sausage And Potato Salad
Makes 2 servings
3/4 pounds red potatoes
6 ounces low-fat turkey sausage
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fat-free, low-salt chicken broth (divided use)
1 tablespoon plus 1 teaspoon olive oil (divided use)
1/2 cup diced red onion
Salt and ground black pepper
1 cup rinsed and drained canned red kidney beans
1/2 cup chopped fresh parsley
1/2 small head romaine lettuce
1 medium tomato
1/4 whole wheat baguette
Wash potatoes, do not peel and cut into 1/2 -inch pieces. Place in a medium-size saucepan and cover with cold water. Cover with a lid and boil 15 minutes or until potatoes are soft.
Meanwhile, cut the sausage into 1/2 -inch slices. Saute in a nonstick skillet for 10 minutes or until cooked through. Whisk vinegar and mustard together in a large serving bowl. Add 2 tablespoons chicken broth and 1 tablespoon olive oil. Mix thoroughly. Add onion, salt and pepper to taste. Add beans to dressing in bowl. When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage and parsley. Add more salt and pepper, if desired.
Wash lettuce leaves and place in a layer on serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining 1 tablespoon chicken broth and remaining 1 teaspoon olive oil together. Spoon over tomato wedges. Serve with baguette.
Per serving: 581 calories (28 percent from fat), 17.8 g fat (3.2 g saturated, 9.4 g monounsaturated), 63 mg cholesterol, 33.4 g protein, 74.5 g carbohydrates, 13.4 g fiber, 912 mg sodium.
