Ingredients:
- pick potato's that are or are about the same size
- 4 peruvian purple potato's cut in to 1/4's
- 1 red bell pepper julienne cut
- 1 orange bell pepper julienne cut
- 1 whole shallot pealed
Directions:
- Boil Potato's.Cool under cold running water and strain. do not over cook'
- Boil Beans till tender crisp. Cool the same as potato's and strain.
- In a large Bowl Toss all preped Produce together...Set aside.
- Vinaigrette
- In a small sauce pan add the Olive Oil and Shallots and roast over medium-low heat till shallots are Mushy soft. Remove from heat and Cool to room temperature.
- In a Blender or in a small sized bowl if using a whisk combine all Vinaigrette Ingredients except the oil used to roast the shallots in
- Blend or Whisk together till well mixed.. Then Slowly drizzle the shallot oil in while blending in blender or whisking by hand. adjust Salt & Pepper, emulsify well. Drizzle over Salad and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.02 Kcal (1177 kJ) | ||
| Calories from fat | 133.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Sodium | 37.37mg | 2% | |
| Potassium | 899.36mg | 19% | |
| Total Carbs | 34.06g | 11% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 4.85g | 19% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 24.1mg | 40% | |
| Iron | 2.4mg | 13% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.4 Kcal (475 kJ) | ||
| Calories from fat | 53.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 23% | |
|---|---|---|---|
| Sodium | 15.08mg | 2% | |
| Potassium | 362.92mg | 19% | |
| Total Carbs | 13.74g | 11% | |
| Sugars | 2.21g | 22% | |
| Dietary Fiber | 1.96g | 19% | |
| Protein | 1.79g | 9% | |
| Vitamin C | 9.7mg | 40% | |
| Iron | 1mg | 13% | |
| Calcium | 17.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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