Yield: 6 servings; approx. 1 cup each Calories: 260 Sodium: 125 mg Fat: 5 g Protein: 10 g Cholesterol: 0
Get a real energy boost with this delicious, healthy and fortifying breakfast option.
For the salad
3 large Idaho® potatoes, scrubbed and cut into 3/4-inch cubes; approx. 3 cups
6 egg whites
1 cup chopped red pepper
1 cup canned chickpeas (garbanzo beans), rinsed and drained
For the dressing
1 cup fresh parsley, chopped (packed into cup measure)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon real maple syrup
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.
Lightly spray a nonstick 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 chickpeas 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.