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. |