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Ingredientes
- 1 Tbsp. Honey
- 1Â 1/2 lb New Potatoes
- 1 c. Bean Sprouts
- 1 c. Sliced Mushrooms
- 1 stalk Celery, Diced
- 1 x Scallion, Minced
- 1/4 c. Parsley, Minced
- 1/4 c. Safflower Oil
- 2 Tbsp. Rice Vinegar
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Water
- 1/4 tsp Ginger Pwdr
- 1 dsh Garlic Pwdr
Direcciones
- Fill half a large pot with water; add in honey. Place over high heat and bring to a boil. Meanwhile, scrub potatoes and cut into large cubes or possibly thick slices. Simmer potatoes till just tender, about 8 min. Drain. While potatoes are cooking, prepare other salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. IN a large bowl, toss vegetables with hot potatoes. Pour on dressing and toss again. Garnish with toasted sesame seeds and fresh watercress. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 124 | 45% |
| Total Fat 14.03g | 18% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 249mg | 10% |
| Potassium 940mg | 27% |
| Total Carbs 34.81g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.79g | 5% |
| Protein 5.07g | 8% |
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