2 cups green beans, rinsed, ends trimmed and cut into 1-inch pieces
3 pounds Yukon Gold or thin skinned potatoes, scrubbed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
2 tablespoons brown sugar
1 medium sized sweet onion such as a Maui, Vidalia, peeled and sliced cross wise into
¾ pound (about 3 large) 96% to 98% fat free chicken or turkey sausages, any flavor such as Italian, sun-dried tomato, basil and garlic, etc.
½ cup white or blush wine or water
2 tablespoons Dijon mustard
1/3 cup low fat mayonnaise (2 grams fat per serving)
¼ cup balsamic vinegar
1 to 2 cloves fresh pressed garlic
¼ cup pitted and chopped black olives
¼ cup minced regular or Italian parsley
Pour wine into a covered pan and add sausages. Cook sausages on medium-high simmer turning once or twice for 10 to 12 minutes total. If liquid in pan becomes low and sausages begin to brown, add more water or wine. Remove sausage from pan and set aside.
Fill a 6 to 8 – cup covered stock pot or pan ¾ full with water and heat on high until boiling. Add green beans and cook until tender crisp, 1 to 3 minutes. Remove beans from water with a slotted spoon and rinse under cold water until cool, drain and set aside.
Return water to boil. Add potatoes to water and reduce heat to high simmer and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
While potatoes are cooking mix olive oil with brown sugar. Place onion slices and sausages on a baking sheet and brush with oil sugar mixture. Broil onions and sausages 6-inches from heat source until sausages are lightly browned and onions are tender when pierced with a fork 8 to 10 minutes. Sausage will probably need to be removed from under broiler before onions. Set sausages and onions aside to cool.
Whisk mayonnaise together with garlic, mustard and vinegar in a small bowl. When onions and sausages are cool enough to handle, slice sausages into ½ – inch slices and coarsely chop onions.
In a large bowl combine green beans with potatoes, onions, sausages, olives and parsley. Pour dressing over salad ingredients and toss gently to combine. Add salt and fresh ground pepper to taste. Serve warm or chill until cold.
Yield 8 servings each at approximately 205 calories; 5.5 grams total fat; 1.3 grams saturated fat; 19 milligrams cholesterol; 31.3 grams carbohydrate; 2.7 grams dietary fiber; 8.2 grams protein; 559 milligrams sodium.
Compare to traditional recipe at 300 calories and 21 grams total fat