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.

Note:

Cooking Light Fresh Food Fast

April 2009
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