Skip to main content

Low Fat Potato Salad with asparagus

(originally made 2/2011)

Needed to use up some red potatoes and the guys wanted theirs smothered with cheese and bacon.   Since I've been eating healthier, I looked for an option that I could vary.    I'm not fond of boiled asparagus, so I decided to roast it with a little extra virgin olive oil.   I microbaked the potatoes, quarted them and added them to a cookie sheet with the asparagus.   Roasted for 16 mins at 400 degrees.  Tossed with the vinaigrette and served.   Very light, and absolutely delicious.    Thanks to Rosie for yet another great recipe!


* Exported from MasterCook *

Low Fat Potato Salad with Asparagus

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  baby red potatoes
  1                cup  asparagus tips (I had nice thin asparagus, used tips and stalks)
     1/2                red onion -- sliced
     1/4           cup  fat free -- reduced sodium chicken broth
  2               tbsp  white wine vinegar
  2                tsp  Dijon mustard
  1                tsp  extra-virgin olive oil
  1                     garlic clove -- crushed
                        Fresh ground black pepper to taste

Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes. Add asparagus tips and simmer for two to three minutes more, until asparagus is bright green and potatoes are tender.
Drain vegetables and allow to cool for a few minutes. Cut potatoes into quarters.
While potatoes and asparagus are cooling, whisk chicken broth, vinegar, mustard, oil and garlic together in a small bowl. Place vegetables in a large bowl. Top with red onion slices. Drizzle dressing over salad. Gently toss to coat. Serve warm, at room temperature or chilled.

Serves 4-6

Per Serving: Calories 112, Calories from Fat 12, Total Fat 1.3g (sat 0.2g), Cholesterol 0g, Sodium 112mg, Carbohydrate 23.2g, Fiber 4.8g, Protein 4.3g

Source:Rosie, TOH
Rosie's NOTES : Use green beans instead of asparagus if you prefer.

Comments

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi