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Name: Summertime Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Capsicum; 1 c olive oil; ; wedges, with root; ; Kipfler, etc.); 500 g Waxy potatoes; (Desiree,; Black Pepper freshly ground; 1 Garlic crushed; 1/2 c Tiny arbequina olives; Salt to taste; 150 g Butter beans; 15 Pieces semi-dried tomatoes; 1/4 c Finely grated parmesan; 2 Red salad onions; each cut; 1 Egg yolk; 150 g Green beans; Grated zest of 1 lemon; ; end intact; ; Gold, Pink Fir,; 3 tb Yoghurt; 1/4 c Lemon juice

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INGREDIENTS

2 Capsicum
1 c olive oil
; wedges, with root
; Kipfler, etc.)
500 g Waxy potatoes; (Desiree,
Black Pepper ; freshly ground
1 Garlic ; crushed
1/2 c Tiny arbequina olives
Salt to taste
150 g Butter beans
15 Pieces semi-dried tomatoes
1/4 c Finely grated parmesan
2 Red salad onions; each cut
1 Egg yolk
150 g Green beans
Grated zest of 1 lemon
; end intact
; Gold, Pink Fir,
DRESSING
3 tb Yoghurt
1/4 c Lemon juice

INSTRUCTIONS

1. Pre-heat oven to 160deg.C. Place onion wedges on baking tray and sprinkle with salt and pepper and a drizzle of olive oil. Roast in oven for about 1 hour until caramelised. Remove and allow to cool. 2. Cook potatoes either by steaming or boiling, until just tender. Drain and set aside to cool. Cut capsicum into wedges and remove seeds. Grill until the skins are blackened, then remove to a plate to cool. Remove skin and cut into strips. 3. Cook beans in boiling water, then refresh in iced water and set aside. Place all dressing ingredients except oil and salt in a food processor and process until smooth. With the motor running, pour in the oil in a slow stream until it is all incorporated and season to taste with salt. 4. Cut potato into large cubes and combine with all other vegetables in a large mixing bowl. Pour over enough dressing to coat the salad and spoon into serving dish. Per serving: 2439 Calories (kcal); 223g Total Fat; (80% calories from fat); 34g Protein; 91g Carbohydrate; 213mg Cholesterol; 109mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 44 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Summertime Salad

2 Capsicum
1 c olive oil
 ; wedges, with root
 ; Kipfler, etc.)
500 g Waxy potatoes; (Desiree,
 Black Pepper freshly ground
1 Garlic crushed
1/2 c Tiny arbequina olives
 Salt to taste
150 g Butter beans
15 Pieces semi-dried tomatoes
1/4 c Finely grated parmesan
2 Red salad onions; each cut
1 Egg yolk
150 g Green beans
 Grated zest of 1 lemon
 ; end intact
 ; Gold, Pink Fir,
 DRESSING
3 tb Yoghurt
1/4 c Lemon juice

1. Pre-heat oven to 160deg.C. Place onion wedges on baking tray and  sprinkle with salt and pepper and a drizzle of olive oil. Roast in oven for  about 1 hour until caramelised. Remove and allow to cool.    2. Cook potatoes either by steaming or boiling, until just tender. Drain  and set aside to cool. Cut capsicum into wedges and remove seeds. Grill  until the skins are blackened, then remove to a plate to cool. Remove skin  and cut into strips.    3. Cook beans in boiling water, then refresh in iced water and set aside.  Place all dressing ingredients except oil and salt in a food processor and  process until smooth. With the motor running, pour in the oil in a slow  stream until it is all incorporated and season to taste with salt.    4. Cut potato into large cubes and combine with all other vegetables in a  large mixing bowl. Pour over enough dressing to coat the salad and spoon  into serving dish.        Per serving: 2439 Calories (kcal); 223g Total Fat; (80% calories from fat);  34g Protein; 91g Carbohydrate; 213mg Cholesterol; 109mg Sodium Food  Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 44 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1339g)
Recipe Makes: 1 servings

Calories: 913
Calories from Fat: 605 (66%)

Amt Per Serving		% DV

	Total Fat 67.2g	90 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 43.7g
	Polyunsanturated Fat 7.2g
Cholesterol 233.6mg		72 %
Sodium 598.4mg		21 %
Potassium 1344.9mg		35 %
Total Carbohydrate 61.5g		18 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 48.5g
Protein 25.6g		37 %
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.

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Calories per serving: 913

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