experiencelifemag.com Print › | Back › Honey Dijon Purslane and Red Potato Salad Makes eight servings Presented by Conscious Cuisine July-August 2009 1 pound red skinned potatoes cut into medium cubes 1 cup chopped purslane 1/4 cup thinly sliced red onion 1/4 cup chopped red bell pepper Dressing 1/3 cup grain Dijon mustard 1 tbs. honey 1 tbs. seasoned rice wine vinegar Place the potatoes in a large pot of water and bring to boil. Cook about 10 minutes or until the potatoes have just softened. Drain. In a large mixing bowl, combine the potatoes, purslane, onion and peppers. In a small bowl, combine the mustard, honey and vinegar. Add the dressing to the salad and mix well. Per 1/2 cup serving: Calories 60; protein 2 g; total fat 1 g; saturated fat 0 g; carbohydrates 15 g; dietary fiber 2 g; cholesterol 0 mg; sodium 290 mg

Honey Dijon Purslane and Red Potato Salad

Makes eight servings

• 1 pound red skinned potatoes cut into medium cubes
• 1 cup chopped purslane
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped red bell pepper

Dressing

• 1/3 cup grain Dijon mustard
• 1 tbs. honey
• 1 tbs. seasoned rice wine vinegar

Place the potatoes in a large pot of water and bring to boil. Cook about 10 minutes or until the potatoes have just softened. Drain.

In a large mixing bowl, combine the potatoes, purslane, onion and peppers. In a small bowl, combine the mustard, honey and vinegar. Add the dressing to the salad and mix well.

Per 1/2 cup serving:
Calories 60; protein 2 g; total fat 1 g; saturated fat 0 g; carbohydrates 15 g; dietary fiber 2 g; cholesterol 0 mg; sodium 290 mg

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