Try this Lebanese Blue Potato Tabouli recipe, or contribute your own.
Suggest a better descriptionBring salted water to boil in medium pan. Add red-wine vinegar and then diced potatoes. Cook until just al dente. Shock potatoes in ice bath. Drain well and pat dry.
In large bowl, combine potatoes, parsley, olive oil, sherry vinegar, lemon juice, salt and pepper.
Place 4-in. ring mold in the center of each plate. Pack potato mixture firmly into each ring mold (reserve extra vinaigrette in bowl). Spread chopped cucumber atop. Carefully remove ring molds. Top tabouli with mini cucumber (optional).
Garnish plate with feta cheese and Asian greens. Drizzle greens with remaining vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1232g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 734 | ||
Calories from Fat: 582 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.6g | 86 % | |
Saturated Fat 29.3g | 147 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 151.4mg | 47 % | |
Sodium 1984.9mg | 68 % | |
Potassium 310mg | 8 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.2g | ||
Protein 25g | 36 % | |
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: 734
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