• 4 medium potatoes, peeled and chopped
• 3 ounces snow peas, halved, thawed if frozen
• 6 bacon slices, chopped
• 1 small head Romaine lettuce, torn into medium sized pieces
• 1/2 lb. canned butter beans, rinsed and drained
• 1 cup bottled roasted red bell peppers, drained
• 1/2 cup light olive oil
• 1-1/2 Tbs. balsamic vinegar
• 1/2 tsp. sugar
• 1/4 cup grated Parmesan cheese

Place potatoes in a steamer basket over boiling water. Cover pan and steam 7 minutes. Add snow peas to steamer basket and steam 5 minutes or until bright green and potatoes are tender. Remove steamer basket and rinse potatoes and peas under cold running water. Set aside to drain thoroughly. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes, stirring occasionally, until browned. Drain bacon on paper towels and cool. Combine lettuce, beans, potatoes, snow peas and bacon in a bowl and toss. Process bell peppers in a blender or food processor until smooth. Add next 3 ingredients and process until thickened slightly. Pour dressing over salad and toss. Serve sprinkled with Parmesan.

Per serving: calories 658, fat 32.8g, 44% calories from fat, cholesterol 13mg, protein 15.4g, carbohydrates 78.9g, fiber 11.0g, sugar 9.6g, sodium 389mg, diet points 14.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 4.4, Lean meat: 0.6, Fat: 5.9, Sugar: 0.0, Very lean meat protein: 0.0

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