Potato and cauliflower salad

Vinegar based potato salads cut down on the fat and calories in traditional potato salad and the using the cauliflower in place of some of the potatoes cuts down on the carbs and increases the fiber.

Prep Time: 10 minutes

Nutrition Facts

Serving Size: ½ cup

  • Calories 120
  • Carbohydrate 19 g
  • Protein 3 g
  • Fat 4.0 g
  • Saturated Fat 0.5 g
  • Sugars 6 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 40 mg
  • Potassium 525 mg

This Recipe Serves 8

Ingredients

Cooking spray
4 Cups cauliflower florets, roughly chopped
5 red potatoes, cut into 1 inch chunks (equals 4 cups cut)
1/4 Cup balsamic vinegar
2 Tbsp. olive oil
1 tsp. Dijon mustard
1 Tbsp. honey
1/4 Cup chopped fresh parsley
1/4 Cup minced red onion
1 red bell pepper, seeded and diced

Instructions

  1. Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
  2. Lay cauliflower and potatoes in a single layer on the baking sheet and coat the vegetables with cooking spray. Roast for 45 minutes until vegetables are golden brown and tender.
  3. In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
  4. Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
  5. Refrigerate salad until cooled (at least 1 hour). Stir again before serving.

Chef tip: Vinegar based potato salads cut down on the fat and calories in traditional potato salad and the using the cauliflower in place of some of the potatoes cuts down on the carbs and increases the fiber.

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Bite into Fresh Summer Meals

This plan is a great example of how you can make balanced choices at your next summer picnic or cookout. Remember – bring a healthy dish to share!

See Meal Plan