POTATO, BROCCOLI AND FENNEL SALAD
Yield: 14 1 cup servings
Idaho Potato, Broccoli and Fennel Salad
INGREDIENTS:
• 8 large Idaho Potatoes (about 4 pounds), well scrubbed, cut into 3/4-inch chunks
• 1/2 teaspoon salt
• 4 cups chopped broccoli (about 1 bunch)
• 2 cups (16 ounces) favorite ranch salad dressing
• 3 cups chopped fennel (about one large bulb), with core and tops removed
• 1 large red onion, quartered and very thinly sliced (about 1 1/2 cups)
• 1/2 cup diced green olives with pimento (optional)
• salt and pepper to taste
• leaf lettuce and cherry tomatoes or sliced tomatoes for garish
DIRECTIONS:
1. Fill a large stockpot half full of water, add salt and bring to boiling over high heat. Add potatoes and bring back to boiling over high heat; reduce heat to medium and boil 3 minutes.
2. Add broccoli to the potatoes and bring back to boiling over high heat. Reduce heat to medium again, and cook until desired doneness (1 - 3 minutes). Potatoes and broccoli should both be firm. Drain well in a colander.
3. Transfer potatoes and broccoli to a large mixing bowl, add ranch dressing and let cool. Stir in fennel, onions, and olives, if using. Taste and season with salt and pepper, if desired.
4. Serve on a bed of leaf lettuce, with ripe tomatoes as a garnish.
Approximate nutritional analysis per serving: 233 calories, 8 g fat, 12 mg cholesterol, 365 mg sodium, 5 g protein, 3 g carbohydrates.
(does not include optional ingredients)
Idaho Potato Commission: www.idahopotato.com
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