Recipes & Tips:
Warm Asian Potato Salad with Lime Cilantro Dressing
High in potassium, good source of Vitamin C and low in fat!
This salad is Vegetarian Gluten-Free!
Yields 4 servings
1.5lb bag EarthFresh Baby Yellow Organic Potatoes
1 cup red bell pepper, thinly sliced
1 cup carrots, cut into matchsticks
2 green onions, thinly sliced
1 jalapeño pepper, seeded and minced
¼ cup fresh cilantro, chopped
Cilantro Dressing :
2 tbsp. (30ml) olive oil
2 tbsp. (30ml) rice vinegar
1 tbsp. (15ml) sesame oil
1 tbsp. (15ml) lime juice
1 tbsp. (15ml) cilantro
Whisk together the olive oil, rice vinegar, sesame oil and lime juice and cilantro. Set aside.
Add half the bag of potatoes to a pot of cold, salted water. Cover and bring to a boil, reduce heat, continue cooking for 7-10 minutes. Potatoes will be fork tender when cooked. Drain and set the potatoes aside allowing them to cool completely. When cooled, cut in half, lengthwise. Set aside.
In a large glass bowl, add the potatoes, red peppers, carrots, green onion and jalapeños. Add the dressing and gently stir to incorporate all ingredients. Divide amongst four bowls and garnish with fresh cilantro. Enjoy.
Nutrients per Serving :
Fat 11 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Carbohydrate 35 g
Fibre 5 g
Sugars 5 g
Protein 5 g
Potassium 215 mg