Potato and Rocket Salad with Walnuts
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Total time: 25 minutes
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Serves 3
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5.0 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 - Potatoes, cut into bite-size cubes
¼ cup - Greek yogurt, reduced-fat
2 tsp - White wine vinegar
1 tsp - Wholegrain mustard
½ tsp - Honey
3 cups - Rocket
3 tb - Walnuts, roughly chopped
UTENSILS
Pot, Bowl, Chopping board, Knife
INSTRUCTIONS
1. Add the potatoes and water to a pot. Bring the water to a boil. Lower the heat and simmer the potatoes for 15 minutes until the potatoes become tender. Rinse under cold running water and set aside.
2. Whisk the yogurt, vinegar, mustard and honey until smooth in a bowl.
3. Combine the potatoes with the dressing.
4. Place the rocket leaves in a serving bowl. Top with the potatoes and walnuts.
5. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 236g
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Energy (kcal)
216.0
Carbs (g)
22.6
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Proteins (g)
8.8
Fats (g)
8.7
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Fibre (g)
5.0
