Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
This Recipe Makes: 8 Serving(s)
This filling salad makes a delicious lunch for a winter afternoon.
What you’ll need
6 med potatoes, peeled and cubed2 cup broccoli florets1/4 cup fresh orange juice3 tbsp. white wine or champagne vinegar1/2 tsp. dried basil1 small clove garlic, minced1/8 tsp. dried red pepper flakes2 tsp. dried parsley1/8 tsp. mustard powder1/4 tsp. Dijon mustard3 tbsp. extra-virgin olive oil3 med green onions, white and green parts thinly sliced
Preheat oven to lowest temperature.
Place the potatoes in a saucepan and cover with cold water. Bring to a boil, cover, and cook for 10 minutes, or until fork tender. Remove the potatoes with a slotted spoon. Save the water, keeping the pan on the heat. Transfer the potatoes to a baking sheet and place in the warm oven.
Add the broccoli to the reserved water and blanch for 1 minute. Remove the broccoli with a slotted spoon and add to the potatoes in the oven.
In a small saucepan over medium-high heat, combine the orange juice, vinegar, basil, garlic, and dried red pepper flakes and bring to a boil. Remove from the heat and whisk in the parsley, mustard, powder, mustard, and olive oil. Add the onions and stir to mix.
Remove the vegetables from the oven and transfer to a serving bowl. Toss with the dressing, making sure all the potatoes and broccoli florets are thoroughly coated. Serve immediately.
Starch: 1 1/2Non-Starchy Vegetables: 1Fat: 1