Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Coriander Dressing:
Method
In large saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Remove with slotted spoon; let cool. Peel, if desired; cut into bite-size cubes. Place in large bowl.Meanwhile, in same saucepan, cook green beans until tender-crisp, about 4 minutes. Drain and chill in cold water; drain and pat dry. Add to potatoes.
Coriander Dressing: In small bowl, whisk together mayonnaise, coriander, sour cream, lime juice, salt and pepper. Pour over potato mixture; gently toss to coat. Garnish with coriander leaves. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Nutritional facts Per each of 10 servings: about
- Sodium 662 mg
- Protein 3 g
- Calories 151.0
- Total fat 6 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 9.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 23.0
