Tossed Red Potatoes & Portobello's
Source of Recipe
Unkown
8 servings
5 cups sliced red potato (about 2 1/4 pounds)
1/2 cup green onions, sliced
1/4 cup fresh parsley, chopped
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
8 garlic cloves, minced
2 Portobello mushroom caps, thinly sliced
Bring potatoes to a boil in a large saucepan. Reduce heat and simmer until tender. Drain and cool.
In a large bowl combine green onions, garlic, lemon juice, capers, olive oil, vinegar, parsley, basil, oregano, tarragon and black pepper. Mix. Add potatoes and portobello's. Toss well.
One 1-cup equals serving: Cal 119, Fat 3.6g, Pro 2.8g, Carb 20g, Fiber 2.10g, Chol 0mg, Iron 1.30mg, Sod 177mg
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