Warm Potato-Beef Salad Recipe

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Warm Potato-Beef Salad Ingredients

1 tsp olive oil
8 oz extra-lean beef, trimmed, cut in - 1/2" cubes
1 cup chopped scallions
2 cloves garlic, minced
8 oz cooked red potatoes, cubed
1 cup frozen corn kernels, thawed
1 cup frozen peas, thawed
1 cup chopped celery
6 tbsp plain nonfat yogurt
2 tbsp diet mayonnaise
1 tbsp Dijon mustard
1 tsp sweet pickle relish
1/2 tsp ground cumin
1 pinch ground red pepper

A Recipe for
Warm Potato-Beef Salad

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This is a recipe for Warm Potato-Beef Salad from the recipe cookbook of Recipes-to-go (Beef)

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Warm Potato-Beef Salad

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Warm Potato-Beef Salad Directions

1. Place large nonstick skillet over medium heat 30 seconds; heat oil 30
seconds more. Add beef, scallions and garlic; saute until medium-rare, 6-8
minutes. 2. In large bowl, combine beef mixture and potatoes; stir in
corn, peas and celery. 3. In small bowl, combine yogurt, mayonnaise,
mustard, relish, cumin and red pepper; pour over beef mixture; toss to mix
well. Divide evenly among 4 plates. Serving (1/4 of salad) provides: 1
fat, 1 v, 1 1/2 p, 1 1/2 b, 15 cal. Per serving: 269 cal, 8 g fat, 2 g
sat, 40 mg chol, 277 mg sod, 32 g car, 5 g fib, 17 g pro, 93 mg calcium.

Recipe by: Weight Watchers Magazine, April 1996

Converted by MM_Buster v2.0n.

Converted by MC_Buster.

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Serves: 4

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Warm Potato-Beef Salad Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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