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Receta New Potato Salad With Tahini Tarragon Dressing Lf
by Global Cookbook

New Potato Salad With Tahini Tarragon Dressing Lf
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  Raciónes: 4

Ingredientes

  • 2 lb new potatoes or possibly less
  • 1 c. fresh peas blanched and
  •     rinsed in cool water
  • 1/2 c. red onion chopped
  • 1 Tbsp. fresh parsley chopped
  • 1 Tbsp. fresh tarragon chopped
  • 1 1/2 tsp fresh savory chopped
  • 1 1/2 tsp fresh oregano chopped Tahini Tarragon Dressing
  • 1 1/2 tsp chopped garlic
  • 1/4 c. fresh lemon juice
  • 2 Tbsp. extra virgin extra virgin olive oil may be doubled
  • 1/4 tsp sea salt
  • 1/2 dsh white pepper freshly grnd
  • 1/2 tsp warm sauce bottled
  • 1 Tbsp. Tahini or possibly more to taste
  • 1 tsp dijon mustard
  • 2 Tbsp. water as needed To Serve:
  •     lettuce leaves or possibly
  •     radicchio for garnish
  • 1/2 dsh white pepper freshly grnd

Direcciones

  1. In a large pot, place the potatoes and cover with lightly salted water.
  2. Place over medium-high heat and boil till tender but hard, 15-20 min.
  3. Do not overcook the potatoes or possibly they will fall apart. Pour the potatoes into a colander and rinse till cold. Drain, place the potatoes in a bowl, and chill till cool.
  4. Cut potatoes into thirds or possibly any size you prefer, and place in a large bowl. Add in the peas, onion, parsley, tarragon, savory, and oregano. Mix lightly to blend. Pour the dressing over the potatoes and herbs and toss gently. Serve on lettuce leaves or possibly radicchio with a crowning dash of fresh pepper.
  5. Dressing: In a small bowl, whisk together the Tahini Tarragon Dressing ingredients, adding water as needed.
  6. Makes about 2/3 c.. Pantry
  7. Note:Substitute a commercial lo/no fat Lemon Tarragon Dressing (such as Briannas). Add in fresh herbs to taste.
  8. Did you know: Potatoes are usually considered a carbohydrate, but they are also a moderate source of protein.
  9. This recipe: A blend of fresh herbs and red onion gives bright flavors to this salad. Tahini adds calcium to the creamy, dairy-free dressing. CALS 264 with 30.6% CFF (9.3g).