Use the drop down below to calculate the nutrition facts for this recipe based on
how big or small of a portion you plan to eat.
What if I eat:
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 medpotatoes, peeled and cubed
2 cupbroccoli florets
1/4 cupfresh orange juice
3 tbsp.white wine or champagne vinegar
1/2 tsp.dried basil
1 smallclove garlic, minced
1/8 tsp.dried red pepper flakes
2 tsp.dried parsley
1/8 tsp.mustard powder
1/4 tsp.Dijon mustard
3 tbsp.extra-virgin olive oil
3 medgreen onions, white and green parts thinly sliced
Step 1 Preheat oven to lowest temperature.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 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.