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    New Potato & Pea Salad

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    from Eating Well Magazine

    List of Ingredients

    Dressing
    * 1/4 cup dry white wine
    * 2 tablespoons canola, or extra-virgin olive oil
    * 3 tablespoons coarse-grained mustard
    * 1/2 cup finely chopped shallots
    * 1/4 cup chopped fresh dill
    * 1/8 teaspoon salt
    * 1/8 teaspoon freshly ground pepper

    Salad

    * 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces
    * Salt & freshly ground pepper, to taste
    * 2 cups fresh or frozen peas, (see Note)
    * 2 tablespoons lemon juice

    Recipe

    1. To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper.

    2. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat.

    3. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

    Tips & Notes

    * Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.

    * Note: One pound of peas in the pod yields 1 cup shelled peas.

    Nutrition

    Per serving : 170 Calories; 5 g Fat; 3 g Mono; 27 g Carbohydrates; 5 g
    Protein; 4 g Fiber; 85 mg Sodium; 640 mg Potassium

    2 Carbohydrate Serving

    Exchanges: 1 1/2 starch, 1/2 fat

 

 

 


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