This salad will be very satisfying with a green salad with a few raw vegies and perhaps a little feta cheese and light dressing. Red Potato salads are delicious especially during the summer and there is an endless variety of tastes when you try different herbs and vegetables.
Red potatoes are perfectly healthy, as long as you don't spoil them by adding unhealthy condiments, such as sour cream. Did you know that red potatoes are lower glycemic because it has resistant starch. Red potatoes are higher in nutrients than other potatoes. Resistant starch occurs when some complex carbohydrates, like rice and potatoes are cooked and then chilled. It is starch that "resists" digestion enough to make it slow burning so it keeps your blood sugar level. Your appetite suppressing hormone rises and you stay fuller longer which makes it a great midday meal or part of a main meal.
•8 small red potatoes
•1 red onion, finely chopped
•1/2 cup finely chopped flat leaf parsley
•2 chopped red peppers
•2 T. red wine vinegar
•1/3 cup low-fat mayonnaise
•1 T. flaxseed oil
•1/4 teaspoon salt
•1/4 teaspoon pepper
Put the last 5 ingredients in a jar and shake well.
Wash the potatoes well but do not peel. Bring a large pot of water to a boil and cook the potatoes until firm but not too soft - about 10 15 minutes depending on the size of the potatoes.
Test with a fork. Remove with a slotted spoon and allow them to cool at room temperature before you put the dressing so it doesn't separate.
Cut into quarters when they are cool enough.
Add the rest of the ingredients and the dressing and mix well.
Potatoes are a good source of vitamin B6, C, fibre, potassium and minerals.
Notes: When choosing your potatoes consider that they absorb not only nutrients from the ground but also chemicals that are sprayed on them. So buy organic or from a farmer that does not use chemical sprays.
Special Diet: Vegetarian
Submitted By: OK In Health
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|Baked Brussels Sprouts with Cranberries|
|Category: Side Dishes|
Description: This red and green side dish is the perfect accompaniment to your Christmas dinner.
Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will cut a cross in center of the stem to aid the penetration. Whatever cooking method is employed, overcooking is avoided.
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer.