Chopped Potato Breakfast Salad
INGREDIENTS:
For the salad:
3 large Idaho Potatoes, scrubbed and cut into 3/4-inch cubes
cooking spray
6 egg whites
1 cup chopped red pepper
1 cup canned chick peas (garbanzo beans), rinsed and drained
For the dressing:
1 cup fresh parsley, chopped (packed into cup measure)
1/3 cup Extra Virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon real maple syrup
DIRECTIONS:
Place potato cubes in a large saucepan; add water to cover
and bring to boil over medium-high heat. Boil potatoes for
5 minutes, or until tender (easily pierced with a knife).
Drain and place in a serving bowl.
Coat a non-stick skillet with cooking spray.
Cook the egg whites over medium heat, without stirring,
until cooked through but not overcooked. Flip skillet over
onto a clean cutting board, releasing egg whites.
Chop egg whites and add to serving bowl.
Add red pepper and chick peas to the bowl, stirring all
ingredients to combine; set aside.
Prepare dressing: Puree all ingredients in a blender.
Add to salad and toss gently to combine.
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