Roasted Pepper, Potato and Egg Salad
Roasted Pepper, Potato and Egg Salad
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Serve this filling vegetarian salad with a loaf of crusty bread.
Ingredients
- 1/4 cup light mayonnaise
- 1/4 cup extra-virgin olive oil
- 2 tbsp minced fresh basil leaves
- 2 tbsp minced fresh parsley
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tsp anchovy paste
- 1/4 tsp pepper
- 1/2 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 :
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.
- Keywords : Salad; Reduced fat; Potatoes; Eggs; Red pepper; Mayonnaise;
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