Ratings & Reviews
This recipe is...
rich in veggies
For the Salsa Verde:
3/4 cup finely chopped Italian flat-leaf parsley
2 tablespoons capers, rinsed and chopped coarsely
2 to 3 tablespoons very finely chopped white onions
3 cloves garlic, minced
1 tablespoon finely chopped anchovy fillets, optional
2 tablespoons red wine vinegar or lemon juice or more to taste
3 tablespoons fine breadcrumbs, toasted
1/2 cup extra virgin olive oil
salt, to taste
freshly ground black pepper
For the Beets, New Potato and Green Bean Salad
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges if small, rings if larger
For the Salsa Verde
1. Whisk all of the ingredients for the salsa verde together in a bowl. You may want to add the vinegar gradually, as vinegars vary so in acidity. For a slightly milder taste, use lemon jiuce instead of vinegar. The amount of garlic and anchovy are up to you.
For the Beets, New Potato and Green Bean Salad:
2. Arrange the vegetables on a plate. Serve salsa verde on the side as a dipping sauce or drizzle it over the vegetables. If the sauce is too thick you may thin it with a bit of water.
Serving Size: 1 Salad
Number of Servings: 6
|Fat||9 g||Fiber||4 g|
|Protein||4 g||Saturated Fat||1 g|
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