Contributed By: ningwan
magazine
Take this to your next potluck...everyone will love it!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Salads & Dressings
Ingredients
1 1/2 lbs. Baby white potatoes, rinsed and quartered
2 cups Tightly packed baby spinach leaves, rinsed
1 pint Grape or cherry tomatoes, rinsed
4 Large eggs
Dressing:
1/2 cup Low-fat ricotta cheese
1/2 cup Buttermilk
1 tbsp Grated horseradish
1 tbsp Minced shallots
1 tsp Minced garlic
3 tbsp Mayonnaise
Herb seasoning salt to taste
Preparation
1. Place potatoes in pot of water and bring to a boil over high heat. Cook, covered, until tender, about 15 minutes. Drain and run under cold water. Set aside in colander and pat potatoes dry before using.
2. Meanwhile, cook eggs and drain, peel and set aside to cool.
3. To make dressing, beat together ricotta cheese, buttermilk, horseradish, shallots, garlic, mayonnaise and seasoning salt in small mixing bowl. Set aside.
4. Quarter cooked eggs. Combine cooled potatoes, spinach and tomatoes in salad bowl. Toss with dressing as needed and garnish salad with eggs.
Cook's Notes
Nutrition Information
Calories: 330
;
Total Fat: 10 g
;
Saturated Fat: 3 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 40 g
;
Protein: 19 g
;
Vitamin A: 8308 IU
;
Vitamin C: 59 mg
;
Calcium: 357 mg
;
Sodium: 238 mg
;
Iron: 6 mg
;
Fiber: 6 g