Busters Recipes

Chopped Idaho Potato Breakfast Salad

Yield: 6 servings

INGREDIENTS:

* For the salad: 3 large Idaho Potatoes, scrubbed and cut into
3/4-inch cubes
* cooking spray
* 6 egg whites
* 1 cup chopped red pepper
* 1 cup canned chick peas (garbanzo beans), rinsed and drained
For the dressing:
* 1 cup fresh parsley, chopped (packed into cup measure)
* 1/3 cup Extra Virgin olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon real maple syrup

DIRECTIONS:

1. 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.
2. Coat a non-stick 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.
3. Add red pepper and chick peas 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.