Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 lbs. small red potatoes, halved
- 1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched
- 1?4 cup chopped fresh dill
- 1?2 cup crumbled goat cheese (optional)
- Directions:
- Dressing
- 1?3 cup apple cider vinegar
- 1 Tbs. Dijon mustard
- 1?4 cup finely chopped shallots
- 2 tsp. grated lemon peel
- 2?3 cup olive oil
- 1 Tbs. finely chopped fresh flat-leaf parsley
- =
Directions
1. Place potatoes in steamer basket that has been set in large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove steamer basket from water.
2. Prepare charcoal grill or preheat gas grill to medium-high heat. (Using a vegetable grilling rack will help keep potatoes from slipping through grates.) Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.
3. Meanwhile, make dressing: In small bowl, whisk together vinegar, mustard, shallots and lemon peel. Slowly whisk in oil until blended. Stir in parsley.
4. Transfer potatoes to shallow serving bowl. Add green beans, dill and cheese if using. Pour 3?4 cup dressing over salad and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.