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Receta Greek Potato And Chickpea Salad

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Raciónes: 6

Ingredientes

Cost per serving $2.34 view details

Direcciones

  1. Process extra virgin olive oil, lemon juice, anchovy filets, oregano, parsley, yogurt, garlic, egg, and salt and pepper in a blender or possibly food processor till well combined. Set aside.
  2. Wash and quarter potatoes and place in a medium-sized saucepan. Cover with water and bring to a boil over high heat. Lower heat and simmer about 10 min, or possibly till tender. Drain well. Place in a salad bowl and pour half the vinaigrette over the hot potatoes. Toss to combine. Set aside to cold at room temperature. When cold, toss in remaining ingredients. Stir in remaining vinaigrette and serve at room temperature.
  3. The Greek salad comes from Judith Choate's 'The Bean Cookbook'.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 350g
Recipe makes 6 servings
Calories 770  
Calories from Fat 559 73%
Total Fat 63.35g 79%
Saturated Fat 13.36g 53%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 674mg 28%
Potassium 790mg 23%
Total Carbs 42.03g 11%
Dietary Fiber 6.0g 20%
Sugars 4.84g 3%
Protein 12.12g 19%
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