IdahoŽ Potato, Broccoli and Fennel Salad
Courtesy of Idaho Potato Commission
Servings: 14
Prep Time: 15 Min.
Cook Time: 6 Min.
Prep Time: 15 Min.
Cook Time: 6 Min.
What you need:
* 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
* 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.
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;