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CATEGORY CUISINE TAG YIELD
Meats A., L., Times 9 Servings

INGREDIENTS

2 1/2 lb Red potatoes, cut into 2"
pieces
Olive oil spray
3 Cloves garlic, minced
Sea salt
Cracked black pepper
1 Yellow bell pepper, roasted
peel core dice
1 c Chopped green onions
3 Tomatoes, cut into 1" cubes
1/4 c Rice vinegar
1 T Sugar
2 t Olive oil
1/2 c Nonfat chicken broth
1/2 t Lemon juice
1 c Fresh cilantro leaves
chopped
1 Arugula

INSTRUCTIONS

Spray both potatoes and interior of 15x10-inch jelly roll pan with
cooking spray. Sprinkle garlic over potatoes and season to taste with
sea salt and cracked black pepper.  Arrange potatoes in single layer.
Roast at 475F until fork tender and  well browned, about 40 minutes.
Turn with spatula several times  during cooking to prevent sticking.
Let cool to room temperature and  transfer to bowl.  Add bell pepper,
green onions and tomatoes and toss together. Stir in  cilantro.
Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in
cilantro and pour dressing over vegetables and toss. Remove any tough
stems from arugula, break up large leaves and stir into salad.  Makes 9
cups. Each 1-cup serving 130    calories with 7% cff. 56 mg  sod; 0
chol; 1 gram fat; 27 grams carbo; 4 grams prot; 0.90 gram  fiber.
~-[story]------------ This low-fat side dish is more like a vegetable
salad made with potatoes than a conventional potato salad. The
potatoes are roasted at a high temperature, first being sprayed with
olive oil cooking spray to help them brown. Meantime, prepare the  rest
of the ingredients. The fastest way to roast a bell pepper is to  hold
it over a gas stove top burner with a long-handled barbecue fork  (if
using a table fork, hold the handle with a hot pad or oven mitt  so you
don't burn your hand). Or you can cook the pepper on a rack  under a
broiler, turning until all sides are charred, 10 or 15  minutes.
Whichever method of roasting you use, as soon as the pepper  is
completely softened and charred all over, put it into a paper bag  or
covered bowl and let it stand about 15 minutes to steam so the  skin
will slip off easily. The dressing is very light because it uses
scarcely any oil--only 2 teaspoons of good olive oil for flavor.
Chicken broth substitutes for the rest of the oil that would go into  a
vinaigrette. Arugula, also known as rocket, adds texture and  pungency
to this great-tasting salad. For the best flavor, serve this  salad at
room temperature.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 17.6mg
Sodium: 360.6mg
Potassium: 277.7mg
Carbohydrates: 32g
Fiber: 4.8g
Sugar: 8.7g
Protein: 9.2g


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