Skinny Broccoli Ranch Potato Salad Recipes

SKINNY BROCCOLI-RANCH POTATO SALAD

Skinny Broccoli-Ranch Potato Salad image

83% less sat fat • 100% less cholesterol than the original recipe. Everyone at the picnic will gather around this flavor-packed summer salad. The ranch dressing adds a delicious zip to the veggie mixture.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 1/2 pounds round red potatoes
1 package (12 oz) frozen whole green beans
1 cup fresh broccoli and/or cauliflower florets
1/2 cup coarsely shredded carrot
1/2 cup bottled reduced-calorie ranch salad dressing
1/4 teaspoon ground black pepper
Fat-free milk (optional)

Steps:

Cut potatoes into 1/2-inch cubes. In a large saucepan, place potatoes; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
Cook green beans according to package directions. Drain; rinse with cold water and drain again.
In a large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 cup, Sodium 220 mg, Sugar 3 g, TransFat 0 g

SKINNY CLASSIC POTATO SALAD

Skinny Classic Potato Salad image

53% fewer calories • 74% less fat • 75% less sat fat than the original recipe. Feel good about passing this slimmed salad at picnics and potlucks!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium red potatoes (2 lb), unpeeled
2 hard-cooked eggs, chopped
2 medium stalks celery, thinly sliced (1 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup reduced-fat mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in 4-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 to 30 minutes or until tender. Drain; let stand until cool enough to handle. Cut potatoes into cubes.
In large bowl, place potatoes, eggs, celery and onion; toss gently to mix. In small bowl, mix dressing ingredients until well blended.
Add dressing to potato mixture; toss gently to coat. Cover; refrigerate at least 1 hour or until serving time.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

SKINNY BROCCOLI SALAD

Skinny Broccoli Salad image

Make and share this Skinny Broccoli Salad recipe from Food.com.

Provided by MummaKat

Categories Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced-fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Steps:

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.
Refrigerate until serving.

Nutrition Facts : Calories 299.7, Fat 13.2, SaturatedFat 2.6, Cholesterol 15.5, Sodium 1211.9, Carbohydrate 36.4, Fiber 10.3, Sugar 10.2, Protein 14.8

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