Chopped Idaho Potato Breakfast or Brunch 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:

1. 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.
2. 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.
3. 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

Easy Brunch Fruit Salad

1 large can drained pineapple chunks - reserve juice

2 cups small marshmallows

1 pint sour cream

Two 11 ounces mandarin oranges in juice -drained

1/2 cup shredded coconut

3 cans fruit cocktail or tropical fruit salad (canned) - drained

Mix all and let stand in refrigerator for several hours.

Variation: Drain pineapple and use juice to mix with 1 small package of instant vanilla pudding for 1 minute. Add 1 cup sour cream and blend in 1 c. whipped topping.

Fold in all fruit and chill.

Berry-Cheese Brunch