Purple Peruvian Potato And Bell Pepper Low-Fat Salad In A Cilantro And Olive Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 teaspoon chopped shallots

1 red onion, roasted and coarsely chopped

1 tomato, roasted and coarsely chopped

1 roasted yellow bell pepper, seeded and julienned

3 tablespoons nicoise olives, pitted and finely chopped

1 teaspoon finely chopped cilantro leaves

2 pounds small to medium-sized unpeeled purple potatoes (use Yukon Gold or peeled Idaho as substitutes)

1/2 cup calamata olives, pitted and finely chopped

1 cup mesclun lettuce (i.e. Bibb, radicchio, arugula, baby spinach, etc.)

1 1/2 teaspoons Pommeroy mustard

1/2 cup canola oil

1/4 cup balsamic vinegar

Cilantro and Olive Vinaigrette (see recipe below

1 tablespoon honey

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