Magazine recipe
Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 1/4 tsp salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes and next 4 ingredients in rows over salad greens. Sprinkle with pepper and serve with remaining dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 545 | ||
Calories from Fat: 318 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 64.3mg | 20 % | |
Sodium 664.6mg | 23 % | |
Potassium 1349.8mg | 36 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 31g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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