Filling, delicious, and full of goodness – what more could you ask of salad?
Ingredients
- 750g chat potatoes
- 100g snow peas, trimmed
- 8 reduced-fat beef chipolata sausages
- 50g baby spinach
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 3 green onions, thinly sliced
- 1/2 cup light sour cream
Method
- Step 1Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 10 minutes or until tender. Add snow peas for last 2 minutes. Drain. Cut potatoes into quarters. Thinly slice snow peas.
- Step 2Meanwhile, heat a non-stick frying pan over medium-high heat. Cook sausages, turning, for 10 minutes or until browned and cooked through. Transfer to a large plate. Cover to keep warm.
- Step 3Combine potato, snow peas, spinach, parsley and onion in a bowl. Whisk sour cream and 1 tablespoon cold water together in a jug. Pour over potato mixture. Gently toss to combine.
- Step 4Thinly slice sausages. Serve potato mixture topped with sausages.
Nutrition
1384 kj
Energy
13g
Fat Total
6.5g
Saturated Fat
5.3g
Fibre
17.6g
Protein
56mg
Cholesterol
386mg
Sodium
32.3g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 kids.
- Author: Emma Braz
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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