Warm Balsamic Potato Salad

recipe
Prep: 5 minutes; Cook: 7 minutes

Yield:

4 servings (serving size: about 3/4 cup potatoes and 1 tablespoon cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 131
Caloriesfromfat 30 %
Fat 4 g
Satfat 1.8 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 19.9 g
Fiber 2 g
Cholesterol 6 mg
Iron 1 mg
Sodium 329 mg
Calcium 35 mg

Ingredients

1 pound mixed baby potatoes (such as fingerling, purple, and red), cut into wedges
1 tablespoon water
1/4 cup light balsamic vinaigrette
1/2 cup chopped bottled roasted red bell peppers
2 tablespoons chopped fresh basil
1/4 cup (1 ounce) crumbled goat cheese

Preparation

1. Place potato wedges in a large microwave-safe bowl; add 1 tablespoon water. Cover with plastic wrap; vent (do not allow plastic wrap to touch food). Microwave at HIGH 7 minutes or until tender; drain.

2. Stir in vinaigrette, bell pepper, and basil. Top each serving with cheese.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note