Saturday, 8 June 2013

Grilled Potato & Arugula Salad Recipe

Looking for a new perspective on an old eat outside classic? This vibrant spud healthy salad has both lovely and Yukon Silver apples, fresh veggies, some Cajun heat and a cool natural putting on a costume. —Nancee Melin, Tucson, Arizona
Grilled Potato & Arugula Salad Recipe

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    2 method lovely potatoes
    2 method Yukon Silver potatoes
    4-1/2 tsp Cajun preparing, divided
    1/4 tsp. sodium, divided
    1/4 tsp. spice up, divided
    1/2 cup plain yogurt
    4-1/2 tsp orange juice
    2 beans cloves, minced
    3 glasses fresh arugula or baby spinach
    1 cup grape tomatoes
    1/2 cup rough Ancient olives, sliced
    6 green vegetables, chopped


    Stab yams and Yukon Silver potatoes; microwave, discovered, on high for 4 moments, switching once.
    When apples are cool enough to handle, peel and cut into 1/2-in. pieces. Spread with 4 tsp Cajun preparing, 1/8 tsp. sodium and 1/8 tsp. spice up.
    Place spud pieces on a cooking grid; transfer to bbq grill rack. Grill, covered, over method heat for 15-20 moments or until tender, switching occasionally.
    In a large bowl, combine the natural, freshly squeezed orange juice, beans and remaining Cajun preparing, spice up and sodium. Carefully fold in the arugula, tomato vegetables, olives, vegetables and apples. Yield: 8 meals.

Editor's Note: This formula was examined in a 1,100-watt microwave.

Nutritional Facts 1 cup is equal to 116 calorie consumption, 3 g fat (1 g saturated fat), 2 mg cholestrerol levels, 535 mg sodeum, 20 g carboohydrate, 2 g fiber, 3 g proteines. Diabetic person Exchenges: 1 starchy fods, 1/2 fat

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