Tuesday, August 12, 2008

Middle Ground

**Note: I'm coming to you today from beyond the computer screen... I'm off enjoying a couple laptop-free days in Niagara Falls!**

Where is the Summer going? It seems only yesterday that I was planning Andrew's birthday cake and frolicking at Canada's Wonderland, and now I'm caught up in the throes of pre-college planning, and trying my best to hold onto the last rays of sun! Ah, well, 'tis still the season for BBQs and picnics (at least for a few more weeks!), and whenever I think of those types of group events I always think of salads. Whether they're pasta, rice, cabbage or potato based, at least one offering of every summer party I've been to has had one thing in common - a creamy, mayo-based, super-heavy dressing. For some odd reason they seem to be "the thing" for Summer, though why - seeing as the whole non-refrigeration thing is an issue in the heat - is a mystery.

I personally prefer my salads to be more on the leaft green side, but I will be the first to admit they aren't exactly filling. I mean, as a side dish, sure, but if you want a real meal of a salad you have to pile on the toppings, taking away from the lightness of it all!

Enter, the middle ground.

I like to think of this recipe as more of a salad component rather than a meal in it's own right, since on it's own it is rather carb-heavy. Garlicky and spicy from a hint of Dijon mustard, this is a creamily-dressed potato salad - but it's light on the goo-factor, and you'd never know it was mayo free! If you use it to top off a bed of mixed greens or baby spinach (go iron-building!) it's a yummy, protein-packed salad dressing. No picnics calling for your services? Serve it up for lunch or as a dinner side too, since this is one of those awesome seasonal recipes that works hot, room temperature or straight from the fridge. Do make sure to store it in the refrigerator though, the tofu may not be as volatile as mayo, but it will spoil! And, like any good potato salad, make sure you use a good "boiling-style" or "waxy" potato that holds up to cooking... I like to mix Yukon Gold and red-skinned ones for colour.

Roasted Potato-Soy Salad
Makes 4 one-cup servings
2 1/2 lbs mixed Yukon Gold and red potatoes, unpeeled and cubed
4 medium garlic cloves, minced
5 oz (1/2 block) low-fat silken tofu - try Mori Nu brand
2 tbsp lemon juice
1 tbsp fresh parsley
1/2 tbsp fresh rosemary
1 1/2 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
  1. Preheat oven to 400ºF.
  2. Spread potatoes on a parchment-lined sheet pan and roast 25 minutes.
  3. Add garlic, and roast for 5 minutes longer.
  4. Put tofu, lemon juice, herbs and mustard in a blender and blend until smooth.
  5. Toss potatoes (while still hot) with dressing.
  6. Season with salt and pepper.
Amount Per Serving
Calories: 230.4
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 188.8 mg
Total Carbs: 46.6 g
Dietary Fiber: 4.9 g
Protein: 8.2 g

Oh... waiter! There's a salad in my picnic!

1 comment :

  1. now, that's a great idea! i would never have thought of ROASTING my potatoes for a potato salad, I usually boil them but they must be so much tastier that way! thanks for a great contribution to WTSIM!


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