A Parragon Bookbuddy Review: The Salad Bar and a recipe for reduced-calorie potato salad.

salad barThere is nothing I find more tricky than putting together an interesting salad. It is not easy to come up with new, fresh, easy ideas.  All I have ever really though of when it comes to it is some mixed leaves, including rocket and spinach, some herb leaves such as coriander or basil, some tomatoes, cucumber and a few pine nuts. That is pretty much as adventurous as it gets. So, I was really pleased to see that included in the Parragon range is ‘The Salad Bar’.

Once my current juice detox is over, I want to move on to healthier eating, making sure that what I put in body – on the whole – is good, nutritious food, with the occasional treat. Much like I used to live when I was on my own and couldn’t really be bothered to cook! This book is perfect.

Included are recipes which will help boost energy with slow release ingredients, add more superfoods to my diet and eat more seasonal and natural foods. There are also health facts on the benefits of many of the ingredients and keep the salads interesting – not really something that is usually my forte! 

One of things I do love is a good potato salad. Even better when it is a recipe for a reduced calorie one! 

Reduced-Calorie Potato Salad
Serves 4
Watching your weight doesn't mean you have to miss out on potato salad. Simply replace calorie-laden mayonnaise with a healthier virtually fat-free yoghurt and herb dressing. 145 calories per serving.
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Ingredients
  1. 650g/1lb 7oz baby new potatoes, thickly sliced
  2. 25g/1 oz rocket
Dressing
  1. 150g/5 and half oz low-fat natural yoghurt
  2. 1 tsp Dijon mustard
  3. Half tsp powdered sweetner
  4. 2 spring onions, finely chopped
  5. 4 tbsp roughly chopped fresh dill
  6. 50g/1 and three quarter oz fresh flat-leaf parsley, finely chopped
  7. salt and pepper
Instructions
  1. Put the potatoes in the top of a steamer, cover and set over a saucepan of simmering water. Steam for 6-8 minutes or until tender. Lift off the steamer and leave to cool for 10 minutes.
  2. Meanwhile, to make the dressing, put the yoghurt in a large bowl. Add the mustard and sweetner and stir well. Add the spring onions, dill and parsley, season well with salt and pepper and stir again.
  3. Add the warm potatoes to the dressing and toss gently together, then leave to cool completely. Spoon into four bowls, top with the rocket and serve.
Verily Victoria Vocalises http://www.vevivos.com/

I think this book is going to get plenty of use in the coming weeks.

You can buy ‘The Salad Bar’ here.

Please note that I am part of the Parragon Bookbuddies club and was sent this book in return for a review. All words and opinions expressed are my own and have not been influenced in any way.

You can find Parragon Books on Facebook: Parragon Books, Twitter: @parragonbooks, Pinterest: parragonbooks, Instagram: @parragonbooks)

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2 Comments

  1. August 1, 2014 / 3:44 am

    Thanks! That ended up being great and for that reason easy to cook.

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