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40 minutes
Prep: 15 minutes
Cook: 25 minutes
180 calories per serving view nutrition facts
6 servings
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| 4 | medium | potatoes | peeled |
| 1 | bunch | broccoli florets | broken florets |
| 1/4 | cup | vegetable oil | |
| 1/4 | cup | lemon juice | |
| 1/4 | teaspoon | garlic powder | |
| 3/4 | teaspoon | salt | |
| 1 | teaspoon | basil | |
| 1/4 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 2 | each | scallions, spring or green onions | sliced |
Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot.
Combine remaining ingredients.
Bring to boil, stirring.
Pour over the vegetables and toss gently.
(May be served hot or cold).
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 2.0g | 9% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 1% | Vitamin C | 23% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...
I have tried this recipe and I think it is awesome. Whoever submitted this should be proud!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
