Recipe - Potato Salad With Cilantro Vinaigrette

2 One half pound Red potatoes, cut into 2"
pieces
Olive oil spray
3 Cloves garlic, minced
Sea salt
Cracked black pepper
1 Yellow bell pepper, roasted,
peel core dice
1 cup Chopped green onions
3 Tomatoes, cut into 1" cubes
One fourth cup Rice vinegar
1 tablespoon Sugar
2 teaspoon Olive oil
One half cup Nonfat chicken broth
One half teaspoon Lemon juice
1 cup Fresh cilantro leaves,
chopped
1 bn Arugula

Spray both potatoes and interior of 15x10inch jelly roll pan with cooking
spray. Sprinkle garlic over potatoes and season to taste with sea salt and
cracked black pepper.

Arrange potatoes in single layer. Roast at 475F until fork tender and well
browned, about 40 minutes. Turn with spatula several times during cooking
to prevent sticking. Let cool to room temperature and transfer to bowl.

Add bell pepper, green onions and tomatoes and toss together. Stir in
cilantro.

Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in cilantro
and pour dressing over vegetables and toss. Remove any tough stems from
arugula, break up large leaves and stir into salad.

Makes 9 cups. Each 1cup serving
130 calories with 7% cff. 56 mg sod; 0 chol; 1 gram fat; 27 grams
carbo; 4 grams prot; 0.90 gram fiber.

~[story] This lowfat side dish is more like a vegetable salad
made with potatoes than a conventional potato salad. The potatoes are
roasted at a high temperature, first being sprayed with olive oil cooking
spray to help them brown. Meantime, prepare the rest of the ingredients.
The fastest way to roast a bell pepper is to hold it over a gas stove top
burner with a longhandled barbecue fork (if using a table fork, hold the
handle with a hot pad or oven mitt so you don't burn your hand). Or you can
cook the pepper on a rack under a broiler, turning until all sides are
charred, 10 or 15 minutes. Whichever method of roasting you use, as soon as
the pepper is completely softened and charred all over, put it into a paper
bag or covered bowl and let it stand about 15 minutes to steam so the skin
will slip off easily. The dressing is very light because it uses scarcely
any oilonly 2 teaspoons of good olive oil for flavor. Chicken broth
substitutes for the rest of the oil that would go into a vinaigrette.
Arugula, also known as rocket, adds texture and pungency to this
greattasting salad. For the best flavor, serve this salad at room
temperature.