Broccoli and Red Potato Salad

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Broccoli and Red Potato Salad

 

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Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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5 red skin potatoes

1 pound broccoli

2 tablespoons flax oil

2 tablespoons olive oil

3 tablespoons red wine vinegar

3 tablespoons orange juice

3 tablespoons minced fresh parsley

2 cloves garlic -- minced

1/4 teaspoon sea salt -- (1/4 to 1/2)

3 scallions -- sliced with the tops

1 jar pimientos -- (4-ounce) drained

1/4 teaspoon cayenne

Umeboshi plum vinegar, to taste

 

This presentation is a departure from traditional warm potato salads.

 

Clean the potatoes, leaving the skins on, and chop into chunks. Boil in a

medium pot for about 10 to 15 minutes until tender. Drain and cover to keep

warm.

 

Peel and chop the broccoli stems, and break apart the flowers on the

broccoli. Steam the broccoli stems and pieces for about 5 minutes until

tender. Set aside and keep covered to stay warm.

 

In a small mixing bowl, mix together the oils and vinegar along with the

parsley, garlic, salt, scallions, pimentos, and cayenne.

 

Arrange the potatoes in the middle of a serving platter with the broccoli

all around the edges, and pour the dressing over them. Sprinkle some

umeboshi vinegar over the top, to taste. (Be careful. umeboshi is very

strong and salty, so use sparingly.)

 

Garnish with cherry tomatoes and/or parsley or fresh basil leaves

 

Per serving: Calories 152, Protein 2 g, Fat 6 g, Carbohydrates 21 g, Fiber 4

g

 

Source:

" Flax The Super Food (ISBN 1-57067-099-4) "

Copyright:

" 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown "

 

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Per Serving (excluding unknown items): 47 Calories; 4g Fat (61.9% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0