Purple Peruvian Potato and Bell Pepper Low-Fat Salad in a Cilantro and Olive Vinaigrette
Ingredients
- 2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)
- 1 red onion, roasted and coarsely chopped
- 1 tomato, roasted and coarsely chopped
- 1 roasted yellow bell pepper, seeded and julienned
- 1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)
- 1/2 cup calamata olives, pitted and finely chopped
- Cilantro and Olive Vinaigrette (see recipe below
Description
Food Network
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