Clean Potato Salad and Roasted Vegetables

J and I’s friend Geoff invited us over for fondue the other night. I had never partook in a fondue style dinner so I was very excited. However, I had NO idea what to bring as a side….what pairs with fondue? Finger foods? Finally, I decided on the no fail roasted veggies and a clean potato salad I just wanted to try.

roasting veggies is such an easy, healthy, and flavorful way to cook these nutrient packed foods

Roasted leeks, red onion, carrots, and red potatoes
drizzle with olive oil, add rosemary, thyme, ground pepper, and sea salt over top. Bake at 400F for about 40 minutes. Stir at 20 minutes. Beautiful color means wonderful vitamins!

Clean Potato Salad
Ingredients for salad:
12 baby potatoes, cut in 1 inch pieces, cooked
1/2 cucumber, cut in half lengthwise, and then cut into small cubes (notice I did not have one of these so I used avocado for something green)
6 hardboiled eggs, whites and yolks separated after cooking. Dice egg whites and reserve two yolks
1 head romaine lettuce, separate leaves
fresh ground pepper
Ingredients for dressing:
2 egg yolks
1/3 C plain, low fat yogurt or Greek yogurt
2 T lemon juice
2 tsp oil (avocado, sesame, olive, canola)
1-2 T yellow or honey mustard
pinch of salt
dried or fresh chives
Prepare dressing by mashing yolks with fork and whisking in oil, mustard, lemon juice, salt and chives. Gently mix dressing with potatoes and cucumber and fold in cooked, diced egg whites, place salad in bowl lined with romaine leaves. Garnish with chives and pepper.
Nutrients for 1/2 C: 116 calories, 6g protein, 21g carbs, 2g fat

cheesy fondue (mixutre of fresh cheeses) and the dippers: fresh bread, veggies, pork tenderloin. It was sooo yummy.

the gang

Geoff and Bryan hit up the Wii Fit for some after dinner burn
Thanks for hosting a fun night Geoff!

Until next time…
look good, feel good, do good…

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