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Heart-Healthy Chopped IdahoŽ Potato Breakfast Salad
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 15 Min. Cook Time: 7 Min. What you need:
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+ 3 large IdahoŽ potatoes, scrubbed and cut into 3/4-in. cubes
+ cooking spray + 6 egg whites + 1 c. chopped red pepper + 1 c. canned chickpeas (garbanzo beans), rinsed and drained For the dressing: + 1 c. fresh parsley, chopped (packed into cup measure) + 2 Tbsp. extra virgin olive oil + 2 Tbsp. fresh lemon juice + 1 Tbsp. real maple syrup What to do:
1. Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 min., or until tender (easily pierced with a knife). Drain and place in a serving bowl.
2. Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl. 3. Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine. * Recipe courtesy of Idaho Potato Commission. Nutritional information:
Calories: 260; Total Fat: 5g; Cholesterol: 0mg; Total Carbs: 46g; Protein: 10g; Sodium: 125mg;
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