Warm Chickpea, Herb and Rocket Salad
Provided by Tania Hubbard's 'Gluten Free, Grain Free', this salad is a perfect summer starter by the...
1kg new potatoes
150g 97% fat-free bacon short cuts, diced
1/2 cup 97% fat-free mayonnaise
2 Tbs seeded mustard
1/2 tsp crushed garlic (in jar)
1/2 cup red onion small dice
2 Tbs fresh chopped parsley
Boil eggs for 10 minutes then rinse under cold water. Leave to cool. Wash potatoes and cut in quarters leaving skin on. Microwave in a little water on high for 15 minutes or until just cooked but still firm. Drain well then place into a large mixing bowl to cool.
Coat a non-stick frypan with cooking spray and sauté bacon until browned. Add all ingredients to bowl except eggs. Gently fold ingredients together, being careful not to break up potato. Peel and cut eggs into quarters then gently fold through mixture. Refrigerate until required.
Not suitable to be frozen.
FAT TOTAL 3.0g
KILOJOULES 627 (calories 150)
GI RATING LOW
Notes from Annette: Just saying the title of this recipe makes me hungry. Another interesting way to enjoy potato salad that is a little different from the recipes I have in Book 2 and Book 4.
Potato salad is amazing at a picnic; you can read more in my AGFG blog post 'Picnic Lunch Tips' http://www.agfg.com.au/Blog/post/2011/11/11/Picnic-Lunch-Tips.aspx
Dietitian’s Tip: Using 97% fat-free bacon and low-fat mayonnaise makes this a low-fat and low-calorie salad. It is ideal for weight reduction eating plans and people with diabetes.