Hearty Salad with Med Veggies

[Guest guest]

Description:

" Main dish selected from a salad bar with vinegar and oil dressing: potatoes,

fennel, beans, eggs and more. "

 

 

 

* Exported from MasterCook *

 

Mediterranean Carrot Salad

 

Recipe By :Peak Market

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 pound potatoes (2 cups peeled 1-inch chunks)

1 cup peeled diced carrots (1/2-inch)

1 cup diced fennel (1/2-inch)

16 ounces canned garbanzo beans -- rinsed and drained

1/2 cup diced red onion (1/2-inch)

1/2 cup roasted red peppers -- peeled, drained, chopped

1/2 cup chopped fresh parsley

4 tablespoons red wine vinegar

3 tablespoons olive oil

1 garlic clove -- minced

4 hard-boiled eggs -- peeled

 

Cook potatoes in medium pot of boiling salted water 4 minutes. Add carrots and

cook until all vegetables are crisp-tender, about 4 minutes longer. Drain. Rinse

vegetables under cold water. Drain well. Combine potatoes, carrots, fennel bulb,

garbanzo beans, red onion, roasted peppers and parsley in large bowl.

 

Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.

 

Cut eggs in half lengthwise. Separate yolks from whites. Chop egg whites; mix

into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble

yolks over salad. Serve at room temperature or cover and chill up to 4 hours.

 

Lowfat version: substitute fat free Italian or Greek salad dressing for the

vinegar and oil; serve 1/2-egg per person instead of 1 whole: 360 Calories; 6g

Fat (14.4% calories from fat); 17g Protein; 62g Carbohydrate; 8g Dietary Fiber;

106mg Cholesterol; 441mg Sodium.

 

 

Description:

" Main dish selected from a salad bar with vinegar and oil dressing: potatoes,

fennel, beans, eggs and more. "

Source:

" Peak of the Market, Winnipeg, Manitoba, Canada "

S(Internet Address):

" www.peakmarket.com "

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Per Serving (excluding unknown items): 480 Calories; 19g Fat (34.2% calories

from fat); 20g Protein; 61g Carbohydrate; 8g Dietary Fiber; 212mg Cholesterol;

105mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serves 4 as a main-course or 6 as a side-dish.

 

 

Nutr. Assoc. : 4608 20023 26546 0 20199 0 0 0 0 0 0

 

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