How To Make Lemony Potato, Broccoli & Goat’s Cheese Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 cups baby potatoes, halved
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 oz goat’s cheese, crumbled
- 2 tbsp chopped fresh parsley
Instructions
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Boil the potatoes in a pot of salted water until tender, about 10-12 minutes. Drain and set aside.
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In a separate pot, blanch the broccoli florets in boiling water for 2 minutes. Drain and rinse under cold water to stop the cooking process.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
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In a large bowl, combine the cooked potatoes, blanched broccoli, goat’s cheese, and parsley. Pour the dressing over the salad and toss gently to coat.
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Serve the salad chilled or at room temperature.
Nutrition
- Calories : 250kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 15mg
- Sodium : 220mg
- Total Carbohydrates : 25g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 8g
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