VGrill - potato and carrot salad

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Grilled Potato and Carrot Salad

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Chapter 04 Salads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 pounds potatoes; peeled (optional) -- cut like french fries

(such as chefs red, or yukon gold)

3 tablespoons extra virgin olive oil

1 tablespoon chopped fresh rosemary

salt and black pepper

2 large carrots

or 4 medium carrots, cut into 2 inch by 3/4 inch sticks

4 scallions (to 6) -- cut into 2 inch lengths

or 1/2 vidalia or other sweet onion, sliced

2 tablespoons mayonnaise

2 tablespoons plain yogurt

2 tablespoons white wine vinegar

1 teaspoon dijon mustard

3 tablespoons chopped fresh parsley

 

1. Steam the potatoes over boiling water until just tender, about 12 minutes.

Drain well.

 

2. Prepare a medium hot fire in the grill with a lightly oiled vegetable grill

rack in place.

 

3. Place the potatoes in a large bowl and drizzle 2 tablespoons of the olive oil

on top. Sprinkle with the rosemary and season with salt and pepper, to taste.

Toss to coat. In another bowl, combine the carrots and scallions or onion.

Drizzle the remaining 1 tablespoon of olive oil on top and toss to coat.

 

4. Grill the potatoes, tossing frequently, until tender and grill marked, about

8 minutes. Return to the large bowl. Grill the carrots and scallions or onion,

tossing frequently, until tender and grill marked, about 4 minutes. Add to the

potatoes.

 

5. In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, and

parsley. Mix well. Add to the potato mixture and toss to coat. Season with salt

and pepper, to taste.

 

6. Serve warm or at room temperature.

 

Description:

" Page 107 "

S(VegRecipes):

" Hanneman (kitpath) on 01-Jun-2001 "

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Per Serving (excluding unknown items): 216 Calories; 11g Fat (44.4% calories

from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 58mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : In this salad, the potatoes are cut as French fries and steamed to

ensure they are thoroughly cooked. The dressing is a more traditional mayonnaise

dressing, but it is applied with a very light hand so as not to overwhelm the

delicate smokiness of the grilled vegetables. SERVES 4 TO 6

 

Nutr. Assoc. : 4608 0 0 0 0 0 0 4845 0 0 0 0 0 0

 

 

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