Purple Peruvian Potato and Bell Pepper Low Fat Salad in a Cilantro and Olive Vinaigrette
Ingredients
- 2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)
- 1 red onion, roasted and coarsely chopped
- 1 tomato, roasted and coarsely chopped
- 1 roasted yellow bell pepper, seeded and julienned
- 1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)
- 1/2 cup Kalamata olives, pitted and finely chopped
- Cilantro and Olive Vinaigrette, recipe follows
- 1/2 cup canola oil
- 1/4 cup balsamic vinegar
- 1 teaspoon finely chopped cilantro leaves
- 1 teaspoon chopped shallots
- 3 tablespoons nicoise olives, pitted and finely chopped
- 1 1/2 teaspoons Pommeroy mustard
- 1 tablespoon honey
Instructions
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