Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
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
- 1 lb. tiny new potatoes
- 1/2 tsp. dry mustard
- 1 lb. broccoli flowerets
- 1/4 tsp. paprika
- 1/3 c. olive oil
- salt, pepper to taste
- 1 clove garlic, finely minced or pressed
- 2 green onions finely sliced
- 5 Tbs. cider vinegar
Directions
Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
Steam broccoli until just tender, cut into small pieces and keep warm.
While vegetables are cooking combine remaining ingredients in small pot and bring to a boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; toss and serve.
Category:Haitian Recipes
Category:Haitian Salads