Roasted Pepper, Potato and Egg Salad

Roasted Pepper, Potato and Egg Salad Author: Canadian Living Credits: Roasted Pepper, Potato and Egg Salad

Serve this filling vegetarian salad with a loaf of crusty bread.

  • Portion size 4 servings

Ingredients

  • 1/4 cup light mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced fresh basil leaves
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 2 teaspoons anchovy paste
  • 1/4 teaspoon pepper
  • 1/2 head romaine lettuce
  • 8 new potatoes quartered
  • 2 roasted red peppers
  • 4 hard-cooked eggs quartered

Method

In small bowl, whisk together mayonnaise, oil, basil, parsley, lemon juice, garlic, anchovy paste and pepper; set aside.

Tear lettuce into salad bowl. Add potatoes and half of the dressing; toss to coat. Cut red peppers into 1/2-inch (1 cm) wide strips. Scatter peppers and eggs over salad; drizzle with remaining dressing.

Nutritional facts <b>Per serving:</b> about

  • Sodium 317 mg
  • Protein 10 g
  • Calories 324.0
  • Total fat 24 g
  • Cholesterol 189 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 46.0
  • Vitamin C 203.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Pepper, Potato and Egg Salad

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