Try this Potato And Romaine Salad with Creamy Dijon Dressing recipe, or contribute your own.
Suggest a better descriptionMake dressing: Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.) Make salad: Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.) Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve. Serves 6. Bon Appetit April 1994
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Serving Size: 1 Serving (1253g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1549 | ||
Calories from Fat: 875 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.3g | 130 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 64.8g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 1606.4mg | 55 % | |
Potassium 4351mg | 115 % | |
Total Carbohydrate 153.5g | 45 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 133g | ||
Protein 22.7g | 32 % | |
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: 1549
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