Barbecued Lyonnaise Potatoes
| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fibre Recipe | X |
|---|
This recipe contains:
Fibre:
At least 3g
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
| Quick and Easy Recipe | X |
|---|
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This recipe requires 30 minutes or less for complete preparation.
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Serves: 4 person(s)
Preparation Time: 20 mins
Cooking Time: 10 mins
Try this delicious side dish at your next barbecue.
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Ingredients:
4 Ruby Lou potatoes (200g each)
2 red onions, thinly sliced
1/4 cup olive oil
15 black olives, pitted and sliced
1/4 cup sun-dried tomato strips
2 Tbsp parsley, chopped
Directions:Boil, steam or microwave potatoes until tender.
Place potatoes, sliced onion and the oil in a bowl and toss well.
Barbecue potatoes and onions on preheated barbecue, or inside on a non-stick grill, until golden brown.
Place in a large salad bowl. Toss olives, sun-dried tomato and parsley through.
Assemble in a stack on serving plates. Serve immediately.
Author:
Fresh Finesse
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