Ingredients
How to Make It:
1. Put the potatoes side by side on a plate from microwave lined with paper towels. Bake in microwave at full intensity for 5 minutes. Return the potatoes and cook at full intensity for about 3 minutes or until tender. Cool slightly potatoes and cut into cubes.
2. Put the cauliflower and water in a casserole in the microwave with a capacity of 6 t (1.5 L). Bake in microwave at full intensity for 5 minutes or until the cauliflower is tender but still crisp (stir once during cooking). Drain and let cool slightly.
3. In a large bowl, combine potatoes, cauliflower, onion, celery and cheddar. In a small bowl, combine cream cheese, lemon juice and oil. Pour sauce over potato mixture and toss gently to coat ingredients. Cover and refrigerate for 1 hour. (You can prepare the salad until this step and put it in an airtight container. It will keep in the refrigerator overnight.)
4. Before serving, sprinkle with parsley salad, bacon and bread sticks. Salt and pepper.
Nutritional
PER SERVING: cal. 330; prot. 13 g; M.G. 13 g (5 g sat.) chol. 25 mg; gluc. 50 g; 6 g fiber; sodium 225 mg.
- 10 small potatoes elongated (fingerling) or new potatoes round, brushed
- 1/2 cauliflower cut into small florets
- 2 c. in tab (30 ml) of water
- 1/4 t (60 ml) chopped onion
- 1 stalk celery sliced
- 1/2 cup (125 ml) diced cheddar
- 1/3 t (80 ml) cream cheese with chives (Philadelphia kind)
- 2 c. to tab (30 ml) lemon juice
- 2 c. to tab (30 ml) olive oil
- 1/4 t (60 ml) fresh Italian parsley, chopped
- 2 slices of cooked bacon, crumbled
- 4 sticks of crusty bread, broken into pieces
How to Make It:
1. Put the potatoes side by side on a plate from microwave lined with paper towels. Bake in microwave at full intensity for 5 minutes. Return the potatoes and cook at full intensity for about 3 minutes or until tender. Cool slightly potatoes and cut into cubes.
2. Put the cauliflower and water in a casserole in the microwave with a capacity of 6 t (1.5 L). Bake in microwave at full intensity for 5 minutes or until the cauliflower is tender but still crisp (stir once during cooking). Drain and let cool slightly.
3. In a large bowl, combine potatoes, cauliflower, onion, celery and cheddar. In a small bowl, combine cream cheese, lemon juice and oil. Pour sauce over potato mixture and toss gently to coat ingredients. Cover and refrigerate for 1 hour. (You can prepare the salad until this step and put it in an airtight container. It will keep in the refrigerator overnight.)
4. Before serving, sprinkle with parsley salad, bacon and bread sticks. Salt and pepper.
Nutritional
PER SERVING: cal. 330; prot. 13 g; M.G. 13 g (5 g sat.) chol. 25 mg; gluc. 50 g; 6 g fiber; sodium 225 mg.