Serve this filling vegetarian salad with a loaf of crusty bread.
- Portion size 4 servings
Ingredients
Method
In small bowl, whisk together mayonnaise, oil, basil, parsley, lemon juice, garlic, anchovy paste and pepper; set aside.
Tear lettuce into salad bowl. Add potatoes and half of the dressing; toss to coat. Cut red peppers into 1/2-inch (1 cm) wide strips. Scatter peppers and eggs over salad; drizzle with remaining dressing.
Nutritional facts <b>Per serving:</b> about
- Sodium 317 mg
- Protein 10 g
- Calories 324.0
- Total fat 24 g
- Cholesterol 189 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
%RDI
- Iron 16.0
- Folate 55.0
- Calcium 6.0
- Vitamin A 46.0
- Vitamin C 203.0
