Roasted Pepper, Potato and Egg Salad
Serve with: Crusty Bread
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 324 |
| pro | 10 g |
| total fat | 24 g |
| sat. fat | 4 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 189 mg |
| sodium | 317 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 46% |
| vit C | 203% |
| folate | 55% |
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1/4 cup (50 mL) light mayonnaise
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) each minced fresh basil and parsley
2 tbsp (25 mL) lemon juice
1 clove garlic, minced
2 tsp (10 mL) anchovy paste
1/4 tsp (1 mL) pepper
Half head romaine lettuce
8 cooked small new_potatoes, quartered
2 roasted red peppers
4 hard-cooked eggs, quartered
Preparation:
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.
Additional Information
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Tips
To roast red peppers: Place on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for 20 minutes or until charred. Let cool enough to handle; peel off skins.To hard-cook eggs: Arrange in single layer in saucepan; pour in cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run under cold water for 2 minutes to cool.
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