SPRING MIX SALAD RECIPE RECIPES
HEALTHIER POTATO SALAD RECIPE - BBC GOOD FOOD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, FatContent 12.1 grams fat, SaturatedFatContent 2.7 grams saturated fat, CarbohydrateContent 21.9 grams carbohydrates, SugarContent 4.5 grams sugar, FiberContent 2 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.5 milligram of sodium
MICHIGAN CHERRY SALAD RECIPE: HOW TO MAKE IT
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 172 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 78mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable
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HEALTHIER POTATO SALAD RECIPE | BBC GOOD FOOD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish
Cuisine British
Calories 215 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish
Cuisine British
Calories 215 calories per serving
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
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