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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 120
% Daily Value**
Total Fat 2g
4%
Saturated Fat 0g
1%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 207mg
9%
Total Carbohydrate 23g
8%
Dietary Fiber 2g
9%
Sugars 5g
Protein 2g
Vitamin A  37%Vitamin C  26%
Calcium  2%Iron  2%
Potassium  12%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Potato Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Sugar plus extra for coating
1/8 Teaspoon Pepper and a tiny
1/4 Cup White Wine Vinegar or lemon juice
1/2 Teaspoon Salt pepper to taste,
1 Cup Fresh Blueberries rinsed and dried
1 Tablespoon Olive Oil (flavored grapeseed oils also work well - I use basil/garlic, or garlic/parsley grapeseed oils)
2 Tablespoons Parsley chopped
1/2 Teaspoon Dried Basil crushed
2 Tablespoons Scallions chopped
1/2 Cup Cucumber diced
1/2 Cup Carrot shredded
4 Cups Potatoes cooked and sliced
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Directions:

1. Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.

2. In a large bowl, combine the dressing with the potatoes, mixing well.

3. Stir in the blueberries, carrot and cucumber.

4. Sprinkle with the chopped scallions and parsley.

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Dietary Notes:
This recipe is low-fat with 2.33g per serving, low-saturated fat with 0.33g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 37% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Blueberries, Potato, Sulfites, Spring Onion, Natural Sweeteners, Cucumber, Vinegar, Olive Oil allergies.
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