Lemon-Basil Broccoli and Potato Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 89.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 398.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
View full nutritional breakdown of Lemon-Basil Broccoli and Potato Salad calories by ingredient
Introduction
A vegan side dish on the lighter side of comfort food. Delicious with oven roasted corn. A vegan side dish on the lighter side of comfort food. Delicious with oven roasted corn.Number of Servings: 6
Ingredients
-
3 medium potatoes, scrubbed
1 cup chopped Broccoli
1/4 cup packed fresh basil
1 clove garlic, minced
Juice of 1 lemon
1 tsp salt, or to taste
2-3 tbsp water
Directions
1. chop and cook potatoes until tender, but not falling apart.
2. chop broccoli into bite sized pieces, placei n bowl.
3. when potatoes are cooked: rinse under cold water, drain. take a few cubes of cooked potato (about 1/4 cup of cubes) and place in blender/food processor with basil, salt, lemon juice and 2 tbs of water. blend until smooth. if too thick, add another tbsp of water.
4. add potatoes to broccoli. top with dressing, mix.
5. refridgerate for 2 hours or more. the longer it sits, the better it tastes.
Number of Servings: 6
Recipe submitted by SparkPeople user ANARCHISTS_R_US.
2. chop broccoli into bite sized pieces, placei n bowl.
3. when potatoes are cooked: rinse under cold water, drain. take a few cubes of cooked potato (about 1/4 cup of cubes) and place in blender/food processor with basil, salt, lemon juice and 2 tbs of water. blend until smooth. if too thick, add another tbsp of water.
4. add potatoes to broccoli. top with dressing, mix.
5. refridgerate for 2 hours or more. the longer it sits, the better it tastes.
Number of Servings: 6
Recipe submitted by SparkPeople user ANARCHISTS_R_US.
Member Ratings For This Recipe
-
SHAWNEEINJUN
