After I posted the above image as part of my What I Ate Wednesday Veg Pledge Challenge post just over a week ago, a lot of you requested the recipe, so I figured I’d better hold my end of the bargain :).
Really, I keep quite close to the original Fitness magazine recipe, so I didn’t want to post it if it was so similar, but seeing as the original recipe is called Warm Steak and Potato Salad, and I’m a vegetarian, I did make some substitutions! So here’s the link to the original – kudos to Fitness magazine – and then my version is below.
This makes for an ideal spring/summer dinner as it’s filling but totally refreshing. I LOVE mint with new potatoes (that’s the British term; I believe Americans just call them baby potatoes?) and there is no better way to have new potatoes than just boiled and served with a bit of melted butter/Earth Balance and some fresh mint leaves!
Takes me back to my childhood for sure – we would often go to England for our summer holidays to spend time with our extended family, and I remember new potatoes and mint being served on the patio at many of my family’s and family friends’ houses. Sometimes I think food tastes better when it has happy memories associated with it, no?
I hope this creates some wonderful new memories for you!
New Potato and Portobello Salad (adapted from Fitness magazine’s Warm Steak and Potato Salad)
INGREDIENTS (serves 2):
Zest of 1 lime
1/4 cup unsweetened apple juice
4 tbsp lime juice
1/4 cup mint leaves, finely chopped or chiffonade chopped
1 tbsp regular or Dijon mustard
Salt and pepper to taste
1 tbsp olive oil
2 Portobello mushroom caps, stems removed and sliced into about four slices per cap
2 cups new potatoes – about 8
3 cups mixed lettuce leaves
1 cup shaved fennel
1 cup grape tomatoes, whole or halved
3 tbsp lowfat feta cheese, crumbled
1. Combine lime zest, apple juice, lime juice, mint leaves, mustard and salt and pepper in a small bowl.
2. In a baking dish, scatter the slices of Portobello mushroom and coat with about 2-3 tablespoons of dressing mixture. Leave to marinade 15-30 minutes.
3. Meanwhile, place new potatoes in a saucepan and cover with water. Bring to a boil, and boil till done – about 15-20 minutes.
4. Add oil to remaining dressing mixture. In a large salad bowl, toss lettuce, fennel and tomatoes.
5. Grill Portobello mushrooms 5-10 minutes each side or until done.
6. Drain potatoes and allow to cool slightly. Then slice into thick slices.
7. Dress the salad and toss. Serve onto two plates and top with feta cheese sprinkled over top.
8. Place potatoes and Portobello mushrooms on top of each salad and serve. Enjoy!
Nutritional information per serving if serves 2: