Search
by Ingredient

Potato & Loaded Vegetable Salad

StarStarStarEmpty starEmpty star

Submitted by Jeng

Potato and Loaded Vegetable Salad recipe

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

2 hrs

Ingredients

1 237
CUP ML POTATOES
peeled, cooked, cubed
1 237
CUP ML GREEN PEAS
blanched
1 237
CUP ML CARROTS
sliced, blanched
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML OLIVE OIL
¼ 59
CUP ML LEMON JUICE
2 2
DASH DASH RED HOT PEPPER SAUCE *
1 15
TABLESPOON ML BROWN SUGAR
2 2
EACH EACH GARLIC CLOVES
chopped
1 15
TABLESPOON ML PARSLEY LEAVES

Directions

Put cooked potatoes and blanched vegetables with the celery and bell pepper in a large bowl.

In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt and pepper and blend for a few seconds until smooth.

Pour over the vegetables and gently toss until they are well coated.

Chill in the refrigerator.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 205 80% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 77% Vitamin C 33%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Email this recipe