Thursday, August 11, 2011

Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing



Well we did it. We bought a condo in one of our favorite locations. However, it’s in bad enough shape we’re on our way north to perform condo demolition before we can even think about allowing real live humans in there.

I’ll take some before pictures and grab a macro shot of the furry mold growing on the walls. Doesn’t that make you hungry? No?

Well then, I better stop talking and let this flavor-packed salad do it for me.


Potato, Egg and Spinach Salad with Roasted Red Pepper Dressing Print Full Recipe

For a vegan version, skip the eggs and Parmesan and add toasted walnuts.

1 recipe Red Pepper Dressing, below
12 baby red potatoes, halved
1 tablespoon roasted garlic olive oil (I used Annie's Naturals)
Salt & pepper
4 hard boiled eggs, sliced
10 cups baby spinach
4 tablespoons shaved Parmesan

1. Preheat oven to 400 degrees. Toss the halved potatoes with olive oil and season well with salt and pepper. Make on a foil lined baking sheet for 35 to 45 minutes, or until fork tender. Turn off the oven and let set for another 20 minutes to brown.

2. Divide the ingredients among 4 plates starting with the spinach. Top each salad with 2 tablespoons red pepper dressing and 1 tablespoon each of shaved Parmesan.

Servings Per Recipe: 4 


Amount Per Serving of Salad without Dressing: Calories 194.4 Total Fat 10.3 g Saturated Fat 3.0 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 5.0 g Cholesterol 215.6 mg Sodium 197.9 mg Potassium 402.7 mg Total Carbohydrate 17.2 g Dietary Fiber 2.8 g Sugars 1.0 g Protein 11.4 g


Roasted Red Pepper Dressing
White vinegar has a less stringent flavor than wine vinegars, making it possible to increase the vinegar and reduce the oil for a flavorful, but still balanced lower calorie dressing.

12 ounce jar sweet roasted red peppers, drained
1/2 cup white vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon dried thyme
Dash of cayenne pepper

Puree the ingredients together with a food processor or blender until smooth.

Makes about 16 two-tablespoon sized servings.

Amount Per Two Tablespoons of Dressing: Calories 33.7 Total Fat 3.4 g Saturated Fat 0.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.5 g Cholesterol 0.0 mg Sodium 209.4 mg Potassium 0.2 mg Total Carbohydrate 0.8 g Dietary Fiber 0.0 g Sugars 0.8 g Protein 0.0 g

Recipe and photograph by Laura Flowers.



5 comments:

Joanne said...

MEGA congrats on your purchase! That's super exciting.

Love that roasted red pepper dressing...I'm pretty sure I'd want to dive into it headfirst!

Desserts In My Kitchen said...

Congrads on the condo! It sounds like you will be busy for a while on the renovation. It will all pay off in the long run :) This salad looks fantastic :)

Morgan said...

Congratulations on your condo! That's awesome! And this dish looks so amazing. Yum. =)

fwww said...

Congratson the condo. Hay, if it is a fixer upper, you can fix it up the way YOU want it. :) This dish is so colorful, i love it!

foodinnewengland said...

Ok, why is my name showing up as fwww?? LOL, Kim

Related Posts with Thumbnails