Cauliflower, Green Pea and New Potato Salad

Cauliflower, Green Pea and New Potato Salad

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From: Diabetic Living Magazine

Your classic potato salad gets a bit of an update with the addition of crisp-tender cauliflower and fresh peas. Topped with a vinegar-mustard dressing, crumbled bacon and toasted pine nuts, this dish is the perfect choice for a summer barbeque.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound tiny new potatoes, halved and/or quartered
  • ½ cup fresh peas
  • 3 tablespoons white wine vinegar
  • 2 teaspoons sugar (see Tip)
  • ½ teaspoon Dijon-style mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cups small purple, orange, or regular cauliflower florets
  • ½ cup chopped onion
  • 6 slices lower-sodium, less-fat bacon, crisp-cooked and coarsely crumbled
  • 2 tablespoons pine nuts, toasted (see Tip)
  • 1 tablespoon snipped fresh parsley

Preparation

  • Prep

  • Ready In

  1. In a covered large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender, adding peas the last 2 to 3 minutes of cooking; drain.
  2. Meanwhile, in a small bowl whisk together the white wine vinegar, sugar, mustard, salt and pepper.
  3. In a large skillet heat oil over medium heat. Add cauliflower and onion; cook 5 to 8 minutes or until cauliflower is browned and crisp-tender, stirring occasionally. Stir in vinegar mixture and bacon. Gently stir in potatoes; heat through. To serve, top with pine nuts and parsley.
  • Tips: If using a sugar substitute, we recommend Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 127 cal., 14 g carb. (3 g sugars).
  • To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 129 calories; 6 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 4 g protein; 41 mcg folate; 2 mg cholesterol; 4 g sugars; 115 IU vitamin A; 28 mg vitamin C; 20 mg calcium; 1 mg iron; 155 mg sodium; 428 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch, ½ vegetable

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