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IdahoŽ Potato, Broccoli and Fennel Salad
Courtesy of Idaho Potato Commission
Servings: 14
Prep Time: 15 Min. Cook Time: 6 Min. What you need:
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+ 8 large IdahoŽ Potatoes (about 4 lb.), well scrubbed, cut into 8 3/4-in. chunks
+ 1/2 tsp. salt + 4 c. chopped broccoli (about 1 bunch) + 2 c. (16 oz.) favorite ranch salad dressing + 3 c. chopped fennel (about one large bulb), with core and tops removed + 1 large red onion, quartered and very thinly sliced (about 1-1/2 c.) + 1/2 c. diced green olives with pimento (optional) + salt and pepper to taste + leaf lettuce and cherry tomatoes or sliced tomatoes for garnish What to do:
1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 min.
2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1-3 min.). Potatoes and broccoli should both be firm. Drain well in a colander. 3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired. 4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish. * Recipe courtesy of Idaho Potato Commission. Nutritional information:
Calories: 290; Total Fat: 16g; Cholesterol: 10mg; Total Carbs: 34g; Protein: 5g; Sodium: 350mg;
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