Best Potato Red Pepper And Fennel Salad Recipes
ROASTED POTATO AND FENNEL SALAD
Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.
FENNEL AND PEPPER SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
FENNEL POTATO SALAD
For a little fancier take on potato salad, try this version featuring aromatic fennel and a Dijon-based dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
- In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.
Nutrition Facts : Calories 160, Carbohydrate 10 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
FENNEL POTATO SALAD
Lowfat yogurt replaces mayonnaise in the dressing for this salad. It's from the Garden Fresh Salad cookbook. Note: Chill time is 1 to 2 hours.
Provided by CJAY8248
Categories Potato
Time 30m
Yield 5 cups salad, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook sliced potatoes in small amount of boiling water until fork tender; drain well. Chop 3 eggs into eighths. Reserve remaining egg for garnish.
- In large bowl, combine warm potatoes, 3 eggs, celery, fennel and onion. In small bowl, combine yogurt, Dijon mustard, chives, white vinegar, sugar and pepper; blend well. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Just before serving, slice remaining egg. Top salad with egg slices and fennel tops, if desired.
Nutrition Facts : Calories 166.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 85.3, Sodium 86.9, Carbohydrate 29.5, Fiber 3.3, Sugar 3.3, Protein 6.6
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