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Tomato, Bean, and Potato Salad with Gremolata
Source: dLife

A tasty, colorful salad of mixed tomatoes, green beans, new potatoes, and a lemon-garlic-parsley dressing.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 357.0
Total Carbs 75.3 g
Dietary Fiber 12.7 g
Sugars 9.1 g
Total Fat 3.0 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 1868.7 mg
Protein 10.8 g
Sodium 77.3 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 3 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

8 each  small potatoes
8 oz  fresh green beans
6 each  fresh plum tomatoes
4 each  scallions
8 oz  fresh spinach leaves
2 each  fresh tomatoes
1 tbsp  pesto sauce
1 pinch  salt and pepper

Gremolata
1 each  fresh lemons
2 each  medium garlic cloves
0 1/4 cup  chopped parsley
Directions
  1. Cook the potatoes in a large pan of lightly salted boiling water for 10-12 minutes or just until tender.
  2. Add the beans and cook for 2 minutes more, then drain and rinse under cold running water.
  3. Toss the potatoes and beans with the mixed tomatoes, scallions, and spinach; season to taste.
  4. For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon. Carefully remove as much white pith as possible (this is bitter).
  5. Finely chop the yellow lemon zest and toss with the garlic and parsley. Season and set aside.
  6. Squeeze the juice from the lemon and work in a food processor with the peeled tomatoes and pesto for 10-15 seconds. Pour over the potato mixture and toss through. Sprinkle with the gremolata just before serving.

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