Magazine recipe
Whisk olive oil, horseradish and white wine vinegar in medium bowl to blend. Mix in onion. Season generously with salt and pepper. Let stand for 2 hours at room temperature or cover and refrigerate up to 1 day, tossing occasionally.
Steam cauliflower until just tender, about 4 minutes. Cool 5 minutes, then add to red onion mixture. Steam potatoes until just tender, about 20 minutes. Cool 15 minutes.
Slice potatoes thickly. Place in large bowl. Add onion mixture to potatoes. Add blue cheese; toss lightly to blend. Season to taste with salt and pepper.
(Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Blue cheese and horseradish make this salad extra special. Try it with grilled steaks or burgers for a great summer meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 86 | ||
Calories from Fat: 75 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 157.6mg | 5 % | |
Potassium 31.8mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 2.4g | 3 % | |
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: 86
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