The Core Plan suggests consuming 2 tsp of olive oil each day, which is how I justify a little olive oil in salad or other recipes. This calls for 5 T and makes 4 servings so that's more than 2 tsp per person, so I just decrease it a little, using only as much as I have to.
Grilled Potato Salad
4 large Yukon gold potatoes, sliced 1/4-inch thick
5 T extra virgin olive oil, divided
2 T grill seasoning blend
2 T rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4 to 5 cups arugula, chopped, 2 bunches
2 T red wine vinegar
1. Preheat grill. Place potatoes in large bowl and toss with about 3 T olive oil, 2 T grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
2. While potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra virgin olive oil.
3. Remove potatoes from grill to the dressed oranges and onions. Toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while hot, they really soak it up. When ready to serve, add the arugula to the potatoes and toss to distribute.
4 comments:
Hey, are eggs Core? probably not, right?
YES, eggs are Core but I don't eat too many because of cholesterol. I have eggs for breakfast or dinner about once a week and sometimes use the cholesterol free egg substitute but more for baking because it just doesn't quite taste like scrambled eggs when cooked.
Oh, they are! Well, next time I make my new favorite late-night-snack, Curried Migas, I shall take pictures and send you the recipe. I made it up and it's really yummy!
have you ever tried a veggie grilling basket so you don't lose the potatoes through the grill?
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