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Ingredientes
- 3 med Red potatoes
- 1/2 lb Green beans
- 1 med Cucumber
- 3 cl Garlic, chopped
- 2 Tbsp. Dijon mustard
- 1/3 c. Extra virgin olive oil
- 1 med Carrots finely diced
- 1/2 med Red pepper, thinly sliced
- 1/4 c. Red cabbage, julienned
- 1/4 c. Red onion, chopped
- 1 head romaine lettuce
- 1/4 c. Fresh herbs, chopped
- 1/4 c. Parmesan cheese grated
- Â Â Black pepper to taste
- 1 Tbsp. Sesame seeds
- 1/4 c. Lemon juice
Direcciones
- Put 2 qts of water to boil in a medium size pot. Don't salt.
- Scrub the potatoes & boil, without peeling, till fork tender. When done, remove from potatoes & cold before dicing. Meanwhile, trim the green beans & steam for 5-7 min. Peel, seed & dice the cucumber. In the bottom of a large salad bowl, whisk the garlic into the mustard till well combined.
- Pour in the extra virgin olive oil a little at a time, whisking well after each addition. You will have a smooth, pungent sauce.
- Add in the potatoes, green beans, cucumber, carrot, bell pepper, cabbage & onion to the bowl & toss well to coat with the dressing. Wash & dry the romaine & tear into bite sized pcs. Add in to the bowl, along with the herbs & Parmesan. Toss again to combine well. Grind on some pepper, sprinkle on the sesame seeds & drizzle lemon juice over everything. Toss again & serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 516 | |
| Calories from Fat 296 | 57% |
| Total Fat 33.63g | 42% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 290mg | 12% |
| Potassium 1137mg | 32% |
| Total Carbs 45.95g | 12% |
| Dietary Fiber 9.8g | 33% |
| Sugars 4.57g | 3% |
| Protein 11.1g | 18% |
