Purple Haze Potato Salad
Pamela Durkin
4 cups (1 L) mixed greens
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) dried blueberries
1/4 cup (60 mL) pumpkin seeds
1/2 lb (225 g) cooked purple potatoes
1/2 cup (125 mL) plain yogourt
2 Tbsp (30 mL) balsamic vinegar
1 Tbsp (15 mL) extra-virgin olive oil
2 garlic cloves, roasted and chopped
Sea salt to taste
Put greens, fruit, and seeds in large bowl. Mix well and divide evenly onto 4 salad plates. Top each plate with slices of cooled purple potatoes.
In medium-sized bowl whisk yogourt, vinegar, oil, garlic, and salt, if desired. Pour some of the mixture over each plate and serve.
Serves 4.
Each serving contains:
384 calories; 11 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 67 g carbohydrates; 7 g fibre; 53 mg sodium
Source: "Spud Wiser," alive #348, October 2011
