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Monday, June 20, 2011

Award-Winning Potato-Lover's Salad

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This salad has a long and silly name, but it is quite tasty and healthy. This is a recipe from Mom (Melva). It's not a typical sweet dressing salad, but has more of a savory taste without the sweet. My favorite part of this salad are the potatoes, sprouts, red (purple) cabbage.

Speaking of red contains several essential minerals including manganese, potassium, calcium, iron and magnesium, as well as vitamins C, K and B vitamins. Adding red cabbage to your diet increases your daily vitamin and mineral intake.

In addition, the color and pigments in fruits and vegetables do matter! Anthocyanins are what give red cabbage its color, but they are also antioxidant compounds. Antioxidants help healthy cells in the body fight off damage caused by unhealthy cells and negative environmental attacks from chemicals such as cigarette smoke and pollution.

Print this recipe!

Cook 12 small red potatoes in a plastic ziploc bag for 5 minutes in the microwave. Remove potatoes and cut into fourths. Place in large bowl. Pour 1 tbsp olive oil over potatoes; toss with 1/2 tsp. seasoned salt and paprika.

Broil potatoes on a cookie sheet 5-10 minutes or until slightly crispy.

Meanwhile, chopped 2 cups of broccoli (I like mine very small). Then steam broccoli 5-7 minutes.

Chop 4 heads romaine lettuce.

Than add 2 cups chopped spinach, 1 cup finely shredded red cabbage, and 1 cup alfalfa sprouts.

For the dressing, combine 2 cloves crushed garlic, 4 tablespoons fresh lemon juice, 1/2 tsp seasoned salt, fresh ground pepper, 1/3 cup olive oil, 1/2 tsp. oregano, 1/4 tsp thyme, and 3 tbsp. light mayonnaise. You should have some dressing leftover after the salad.

Pour dressing over salad just before serving (to your liking) and enjoy! This salad also taste delicious in pita bread.

1 comment:

Forrest and Jennie said...

This looks like a perfect summer salad. Can't wait to try it!