*  Exported from  MasterCook  *
 
                   Potato Salad with Cilantro Vinaigrette
 
 Recipe By     : Low-Fat Cooking with Donna Deane (09 Ap 97)
 Serving Size  : 9    Preparation Time :0:30
 Categories    : L.A.Times
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        red potatoes -- cut into 2 pieces
                         olive oil spray
    3      cloves        garlic -- minced
                         Sea salt
                         Cracked black pepper
    1                    yellow bell pepper, roasted -- peel core dice
    1      cup           chopped green onions
    3                    tomatoes -- cut into 1 cubes
      1/4  cup           rice vinegar
    1      tablespoon    sugar
    2      teaspoons     olive oil
      1/2  cup           nonfat chicken broth
      1/2  teaspoon      lemon juice
    1      cup           fresh cilantro leaves -- chopped
    1      bunch         arugula
 
 Spray both potatoes and interior of 15x10-inch jelly roll pan with cooking
 spray. Sprinkle garlic over potatoes and season to taste with sea salt and
 cracked black pepper. 
 
 Arrange potatoes in single layer. Roast at 475F until fork tender and well
 browned, about 40 minutes. Turn with spatula several times during cooking
 to prevent sticking. Let cool to room temperature and transfer to bowl.
 
 Add bell pepper, green onions and tomatoes and toss together. Stir in
 cilantro.
 
 Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in cilantro
 and pour dressing over vegetables and toss. Remove any tough stems from
 arugula, break up large leaves and stir into salad.
 
 Makes 9 cups. Each 1-cup serving
 130 calories with 7% cff.
 56 mg sod; 0 chol; 1 gram fat; 27 grams carbo; 4 grams prot; 0.90 gram fiber.
 --[story]------------
      This low-fat side dish is more like a vegetable salad made with
 potatoes than a conventional potato salad. The potatoes are roasted at a
 high temperature, first being sprayed with olive oil cooking spray to help
 them brown.
      Meantime, prepare the rest of the ingredients. The fastest way to
 roast a bell pepper is to hold it over a gas stove top burner with a
 long-handled barbecue fork (if using a table fork, hold the handle with a
 hot pad or oven mitt so you don't burn your hand). Or you can cook the
 pepper on a rack under a broiler, turning until all sides are charred, 10
 or 15 minutes. 
      Whichever method of roasting you use, as soon as the pepper is
 completely softened and charred all over, put it into a paper bag or
 covered bowl and let it stand about 15 minutes to steam so the skin will
 slip off easily.
      The dressing is very light because it uses scarcely any oil--only 2
 teaspoons of good olive oil for flavor. Chicken broth substitutes for the
 rest of the oil that would go into a vinaigrette. 
      Arugula, also known as rocket, adds texture and pungency to this
 great-tasting salad. For the best flavor, serve this salad at room
 temperature.
 -------------------
 Los Angeles Times * LOW-FAT COOKING 
 “This Is Not a Potato Salad” * Wednesday, April 9, 1997 By DONNA DEANE,
 Director of The Times Test Kitchen
 ------------------ to eat-lf 09 Ap 97 phannema@wizard.ucr.edu
 
 
 
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 Nutr. Assoc. : 0 0 0 0 0 5630 0 0 0 0 0 0 0 0 0