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(originally made 2/2011)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

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

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta. Fried pasta and cheeses, with two fantastic sauces. Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind. I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size. It's a little fidgety, but once you get an assembly line process going, it's pretty smooth. I used pre-shredded/grated cheeses, you are more than welcome to shred your own. I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here. While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce. Since there are only 3 of us, I froze the remaining fried bundles in single serve portions. They can be heated from frozen, or defrosted in the fridge overnight. Enjoy! Fried Lasagna P

Jolene's Recipe Journal

Search This Blog