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April 1, 2007 by erin.
If you’re not in the mood for the traditional potato salad, this recipe is for you! This warm, savory salad is packed full of flavor and texture that will excite your taste buds! Enjoy!
Dressing:
1 tbsp chopped fresh basil
1 tbsp chopped fresh cilantro
1 tsp extra virgin olive oil
2 pkt splenda
1/2 tsp fresh ground black pepper
1/4 tsp red pepper flakes (optional)
1 tsp dijon mustard
1 tbsp fresh lemon juice
Nutrient Totals: 55 calories; 1g carbs; 2g fat
Salad:
2 medium red potatoes
fresh ground pepper to taste
1 1/2 cup thin sliced romaine lettuce
1/2 cup thin sliced red bell pepper
1/2 cup thin sliced yellow bell pepper
1/2 cup thin sliced red onion
1 oz low fat feta cheese, crumbled
10 kalamata olives, chopped
1 tsp toasted black sesame seeds
1 prepared bag of angle hair coleslaw
Nutrient totals: 524 calories; 91g carbs; 8g fat
Directions: Prepare dressing by combining ingredients and whisking together. Refrigerate while preparing salad. To prepare salad, cut potatoes into bite sized pieces. Spray a baking sheet with fat free cooking spray and place potatoes on sheet on one layer. Sprinkle with fresh ground pepper and place in a 450 degree oven for 25-30 minutes or until tender. Combine remaining ingredients in a bowl, cover and refrigerate until potatoes are cooked. When potatoes are cooked, place them into a bowl, pour 1 tbsp of dressing on them and toss. Immediately add warm potatoes to salad mixture with remaining dressing. Toss and serve. Serves 2.
Nutrients per serving: 290 calories; 46g carbs; 5g fat
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