Yukon Gold Potato and Pepper Salad - 29.3g Carbs, 4.6g Fiber, 4.5g Sugar
From: Peak of the Market
1 lb Yukon gold potatoes
1 red pepper
1 - 2 banana peppers
1 bacon slice, chopped
3 Tbsp red wine vinegar
2 Tbsp olive oil
1 garlic clove, minced
1 cup celery, thinly sliced
2 cup spinach leaves, chopped
Steam potatoes just until tender; about 7 minutes. Chop into ½-inch dice and transfer potatoes to large bowl. Char pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain.
Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve with grilled chicken or fish.
Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 241 g
Nutrition per Serving:
205 Calories, 67 Calories from Fat, 7.4g Total Fat, 1.1g Saturated Fat, 0g Trans Fat, 4mg Cholesterol, 69mg Sodium, 29.3g Total Carbs, 4.6g Dietary Fiber, 4.5g Sugars, 4.9g Protein
Vitamin A 68% - Vitamin C 154% - Calcium 5% - Iron 12%
Good points:
Very low in cholesterol
Low in sodium
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
