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Grilled Potato Fennel Salad With Herb Buttermilk Dressing Recipe

Grilled Potato Fennel Salad With Herb Buttermilk Dressing Recipe

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Grilled Potato Fennel Salad With Herb Buttermilk Dressing

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Ingredients:

Serving

2 lbs small red potatoes
3 tbsp olive oil
salt
fresh ground black pepper
1 large fennel bulb, stem removed , fronds reserved, wiped clean, bottom left intact, cut lengthwise into 1/4-inch slices
1 large sweet onion, peeled, ends trimmed , cut lengthwise into 1/4-inch slices
3/4 cup buttermilk
1/2 cup sour cream
2 tsp apple cider vinegar
1/4 tsp hot red pepper sauce (or to taste)
2 tbsp chopped scallions ( green onions)
3 tbsp chopped fresh parsley leaves
1 -1 1/2 tsp chopped fresh dill (1/4-1/2 tsp. dried )
1 1/2 tsp minced fresh garlic
1 tsp chopped fresh oregano leaves (1/4 tsp. dried )
1 -2 tbsp reserved fennel leaves

Directions:

Preheat the grill to medium-high(or turn on the oven to 400*F.).
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal.
Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges.
Meanwhile, brush the fennel and onion slices on both sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Arrange on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side(or turn on broiler and broil,turning and watching closely).
Remove from the grill and place on a cutting board. Roughly chop.
Mix the potatoes, fennel and onions in a large bowl and while warm, toss with the Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
Herb Buttermilk Dressing:.
In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce.
Add the scallions, parsley, dill and oregano. Add the chopped fennel fronds, to taste (1 to 2 tablespoons).
Adjust seasoning with salt and pepper.
Pour over the vegetables and toss to coat. Enjoy!
Yield: 1 1/4 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.23 Kcal (796 kJ)
Calories from fat	90.61 Kcal
		% Daily Value*
Total Fat	10.07g	15%
Cholesterol	10.08mg	3%
Sodium	90.39mg	4%
Potassium	660.26mg	14%
Total Carbs	22.1g	7%
Sugars	5.07g	20%
Dietary Fiber	3.37g	13%
Protein	4.24g	8%
Vitamin C	17.4mg	29%
Iron	1.4mg	8%
Calcium	111.2mg	11%

Amount Per 100 g
Calories	83.14 Kcal (348 kJ)
Calories from fat	39.6 Kcal
		% Daily Value*
Total Fat	4.4g	15%
Cholesterol	4.4mg	3%
Sodium	39.51mg	4%
Potassium	288.58mg	14%
Total Carbs	9.66g	7%
Sugars	2.22g	20%
Dietary Fiber	1.47g	13%
Protein	1.86g	8%
Vitamin C	7.6mg	29%
Iron	0.6mg	8%
Calcium	48.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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