Total time: 30 minutes
½ cup Light Canola Mayonnaise
2 teaspoons Dijon mustard
1 pound each new red and white mini potatoes, unpeeled, halved, cooked until tender and
½ pound each green and yellow beans, cut into 2 inch pieces, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill
Mix dressing, mustard, salt and pepper in large bowl.
Add remaining ingredients; toss lightly. Refrigerate until ready to serve.
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.