New potato & roasted pepper salad

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• Karolinageegee

  01 August 2008

  Karolinageegee rated this recipe

  

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• Natalya

  18 June 2009

  Natalya rated and commented on this recipe

  

  I used piquante roasted peppers which gave the salad a kick but it's really nice without it too!

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• Belkey

  12 December 2010

  Belkey rated and commented on this recipe

  

  This was DELICIOUS! I used half the amount of oil suggested in the dressing as 6 tbs seemed extreme and roasted peppers out of a jar. The warm potatoes worked really well and the whole salad was a huge success - one I will certainly do again.

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• jesselbeth

  26 September 2012

  jesselbeth rated and commented on this recipe

  

  A simple salad with a great dressing! My dinner guests have a habit of bringing up how good it was. Planning to add avocado next time for a creamier texture addition

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Ingredients

• 450g new potatoes , halved
• 6 tbsp olive oil
• juice of ½ lemon
• 1 tbsp wholegrain mustard
• 2 x 150g balls mozzarella , drained and torn
• 180g bag baby leaf spinach
• 200g tub roasted peppers in olive oil, drained and torn
• handful of fresh basil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15-25 mins

Ingredients

• 450g new potatoes , halved
• 6 tbsp olive oil
• juice of ½ lemon
• 1 tbsp wholegrain mustard
• 2 x 150g balls mozzarella , drained and torn
• 180g bag baby leaf spinach
• 200g tub roasted peppers in olive oil, drained and torn
• handful of fresh basil

PER SERVING

517 kcalories, protein 23g, carbohydrate 22g, fat 38 g, saturated fat 13g, fibre 3g, salt 2.09 g

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