Potato and Asparagus Salad with Lemon Basil Dressing - 38.9g Carbs, 7.1g Fiber, 4.1g Sugar
An Italian-inspired salad with asparagus and chunks of potato coated in a lemony basil dressing.
2 lbs potatoes, peeled and cut into bite-size pieces
12 asparagus spears, ends cut off, then cut into thirds
5 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp finely chopped fresh basil
1/2 garlic clove, minced
1 tsp salt
1/2 tsp freshly ground black pepper
COOK the potatoes in a large pot of boiling water for 10 minutes, adding the asparagus for the final 6 minutes of cooking.
PLACE the olive oil, lemon juice, basil, garlic, salt and pepper in a jar with screw-top lid and shake to combine.
RINSE the potatoes and asparagus under cold water then drain thoroughly.
PLACE them in a large bowl with the dressing and toss gently until well combined.
Variation: Use green beans instead of asparagus.
Nutrition From: www.caloriecount.about.com
Serving Size: 329 g
Nutrition per Serving: 324 Calories, 161 Calories from Fat, 17.9g Total Fat, 2.6g Saturated Fat, 0mg Cholesterol, 598mg Sodium, 1087mg Potassium, 38.9g Total Carbs, 7.1g Dietary Fiber, 4.1g Sugars, 5.5g Protein - Vitamin A 13% - Vitamin C 88% - Calcium 4% - Iron 16%
Nutrition Grade: B+
Very high in vitamin C
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