Courtesy of Idaho Potato Commission
6Servings•15 Min.Prep Time•7 Min.Cook Time•
原料：
3 large Idaho® potatoes, scrubbed and cut into 3/4-in. cubes
cooking spray
6 egg whites
1 c. chopped red pepper
1 c. canned chickpeas (garbanzo beans), rinsed and drained
-
For the dressing:
1 c. fresh parsley, chopped (packed into cup measure)
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. real maple syrup
说明：
- Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 min., or until tender (easily pierced with a knife). Drain and place in a serving bowl.
- Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.
- Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 260 |
| Total Fat | 5g |
| Cholesterol | 0mg |
| Total Carbs | 46g |
| Protein | 10g |
| Sodium | 125mg |