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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Little Red Potato Salad
Yield: Makes 10 servings
Ingredients:
1/2
cup red wine vinegar
3/4
cup olive oil
2
tablespoons lemon juice
2
tablespoons honey Dijon mustard
2
cloves garlic, minced
1/2
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon black pepper
3
pounds (about 8 cups) new potatoes, unpeeled, halved or quartered and cooked
1
cup (4 ounces) shredded Cheddar cheese
1
cup (4 ounces) shredded mozzarella cheese
2
cups fresh green beans, trimmed and blanched
1
medium red bell pepper, cut into strips
1
medium red onion, cut into strips
3/4
cup basil leaves, cut into thin strips
6
slices bacon, cooked and crumbled
Preparation:
1.
For vinaigrette, place all ingredients in small jar with tight-fitting lid; shake well. Refrigerate until ready to use. Shake before using.
2.
For potato salad, place potatoes in a large bowl. Add cheeses and drizzle 1/4 cup Red Wine Viniagrette over mixture. Marinate at room temperature for 30 minutes. Add green beans, bell pepper, red onion and basil to salad mixture. Pour remaining dressing over salad; toss to coat. Garnish with crumbled bacon.
Nutritional Information:
| Serving Size: | |
| Sodium | 379 mg |
| Protein | 10 g |
| Fiber | 3 g |
| Carbohydrate | 22 g |
| Cholesterol | 11 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 37 % |
| Calories | 197 |
Dietary Exchange:
| Fat | 1 |
| Meat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Salads
