Frisee & Fingerling Potato Salad
Add roast potatoes to your greens in this healthy salad recipe. Frisée holds up well to the warm olive-and-caper dressing, but any sturdy green, such as curly endive or escarole, works too.
Source: EatingWell Magazine, November/December 2015
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Serving Size: about 1 1/2 cups
Per Serving:
163 calories; protein 2.2g; carbohydrates 18.4g; dietary fiber 3.6g; sugars 0.9g; fat 9.1g; saturated fat 1g; vitamin a iu 1576.5IU; vitamin c 16.8mg; folate 87.4mcg; calcium 51.1mg; iron 1.2mg; magnesium 27.2mg; potassium 457.4mg; sodium 238.9mg; thiamin 0.1mg.
Exchanges:
1 starch, 1/2 vegetable, 2 fat