1、Cauliflower, Green Pea, and New Potato Salad

  • Makes: 8 servings
  • Serving Size: 3/4cup each
  • Carb Grams Per Serving: 15
  • Cauliflower, Green Pea, and New Potato Salad recipe

    Ingredients

    Method

  • Meanwhile, in a small bowl whisk together the next five ingredients (through pepper).
  • In a large skillet heat oil over medium heat. Add cauliflower and onion; cook 5 to 8 minutes or until cauliflower is browned and crisp-tender, stirring occasionally. Stir in vinegar mixture and bacon. Gently stir in potatoes; heat through. To serve, top with pine nuts and parsley.
  • Recipe Tip

    *Sugar Substiute: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons sugar. *Sugar Substiute: PER SERVING WITH SUBSTITUTE: Same as above, except 127 cal., 14 g carb. (3 g sugars). Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

    https://www.truecookbook.com/recipe/cauliflower-green-pea-and-new-potato-salad-11096/

    2、Pea & New Potato Salad

  • Makes: 4servings
  • Prep:35 mins
  • Start to Finish:35 mins
  • Carb Grams Per Serving: 25
  • Pea & New Potato Salad recipe

    Ingredients

    • 2pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
    • 2teaspoons extra-virgin Olive Oil, or canola oil
    • 1 bunchscallions, white parts only, finely chopped
    • 2cups shelled fresh peas,(about 3 pounds unshelled) or frozen peas(thawed)
    • 1/4 cup water
    • 1 1/2 cups thinly sliced small radishes
    • 1tablespoon butter
    • 2tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper

    Method

    1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
    2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
    3. Tip:MAKE AHEAD TIP: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.

    3、Melon and Herb Bread Salad

  • Makes: 6 servings
  • Makes: 6 to 8 servings
  • Prep: 30 mins
  • Bake: 10 mins to 12 mins 375°
  • Melon and Herb Bread Salad recipe

    Ingredients

    Method

    1. Preheat oven to 375 degrees F. Arrange pita bread pieces on a 15x10x1-inch baking pan. In a bowl whisk together olive oil, thyme, sesame seeds, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Drizzle mixture over pita pieces; toss to coat. Spread in an even layer. Bake 10 to 12 minutes or until golden and crisp, stirring once.
    2. On a large platter arrange greens, mint, parsley, melon, cucumber, and red onion. Sprinkle with cheese and pomegranate seeds. Top with pita chips. Pour Lemon Vinaigrette over all; toss to coat.

    4、Spiraled Zucchini and Crispy Potato Salad

  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups
  • Start to Finish: 35 mins
  • Spiraled Zucchini and Crispy Potato Salad recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside.
    2. Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450 degrees F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp.
    3. Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired.

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