RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2790
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| Recipe Name: |
Caesar Red Potato and Romaine Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2016-03-17
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.08
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Wash and dice potatoes. Transfer to a small saucepan, cover with cold water and add salt. Bring to a boil. Reduce heat to medium and cook until potatoes can be pierced with a fork, 10 to 12 minutes.
In a small bowl, whisk together garlic, half the cheese, juice of 1/4 of the lemon, yogurt, olive oil, Dijon, salt and pepper. Set aside.
Wash and dry lettuce. Halve lengthwise, then chop crosswise into thin strips. Transfer to a large bowl. Add green onions. Cut remaining lemon into wedges.
Add potatoes to bowl and pour in dressing. Toss salad until well combined.
To serve, place salad on a plate and garnish with remaining parmesan cheese and lemon wedges. |
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| Nutrition per Serving: |
| Calories: |
210 |
Total Carbs: |
17.6 |
Net Carbs: |
8.2 |
| Cholesterol: |
3.5 |
Fat: |
14.6 |
Protein: |
4.49 |
| Fiber: |
9.32 |
Sodium: |
53.38 |
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