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Heart-Healthy Chopped Potato Breakfast Salad

Chopped Potato Breakfast Salad
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Heart-Healthy Chopped Potato Breakfast Salad

Get a real energy boost with this delicious, healthy 和 fortifying breakfast option.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

成分

份   6   服务规模   约1℃

沙拉配料

  • 3 large potatoes, scrubbed 和 cut into 3/4-inch cubes; approx. 3杯
  • 烹饪喷雾
  • 6个蛋白
  • 1 cup chopped red pepper
  • 1 cup canned chickpeas (garbanzo beans) (rinsed, drained)

酱的成分

  • 1 cup fresh parsley, chopped (packed into cup measure)
  • 2 tablespoons olive oil, extra virgin
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon real maple syrup

方向

Tip: Click on step to mark as complete.

  1. Place potato cubes in a large saucepan; add water to cover 和 bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain 和 place in a serving bowl.
  2. Lightly spray a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites 和 add to serving bowl.
  3. Add red pepper 和 chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad 和 toss gently to combine.

营养成分

Heart-Healthy Chopped Potato Breakfast Salad
卡路里卡路里
每份250美元
蛋白质蛋白质
每份10克
纤维纤维
每份6克

营养成分

卡路里 250
总脂肪 5.6 g
饱和脂肪 0.8 g
反式脂肪 0.0 g
多不饱和脂肪 0.8 g
不饱和脂肪 3.8 g
胆固醇 0 mg
钠 162 mg
总碳水化合物 40 g
膳食纤维 6 g
糖 5 g
蛋白质 10 g

饮食交流
2 1/2 starch, 1/2 lean meat

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Get a real energy boost with this delicious, healthy 和 fortifying breakfast option.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

营养成分

Heart-Healthy Chopped Potato Breakfast Salad
卡路里卡路里
每份250美元
蛋白质蛋白质
每份10克
纤维纤维
每份6克
×
卡路里 250
总脂肪 5.6 g
饱和脂肪 0.8 g
反式脂肪 0.0 g
多不饱和脂肪 0.8 g
不饱和脂肪 3.8 g
胆固醇 0 mg
钠 162 mg
总碳水化合物 40 g
膳食纤维 6 g
糖 5 g
蛋白质 10 g

饮食交流
2 1/2 starch, 1/2 lean meat

成分

份   6   服务规模   约1℃

沙拉配料

  • 3 large potatoes, scrubbed 和 cut into 3/4-inch cubes; approx. 3杯
  • 烹饪喷雾
  • 6个蛋白
  • 1 cup chopped red pepper
  • 1 cup canned chickpeas (garbanzo beans) (rinsed, drained)

酱的成分

  • 1 cup fresh parsley, chopped (packed into cup measure)
  • 2 tablespoons olive oil, extra virgin
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon real maple syrup

方向

Tip: Click on step to mark as complete.

  1. Place potato cubes in a large saucepan; add water to cover 和 bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain 和 place in a serving bowl.
  2. Lightly spray a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites 和 add to serving bowl.
  3. Add red pepper 和 chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad 和 toss gently to combine.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

American Heart Association recipes are developed or reviewed by nutrition experts 和 meet specific, science-based dietary guidelines 和 recipe criteria for a healthy dietary pattern.

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