Southwest Squash and Potato Salad

High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
4
Ready in
50 minutes

Ingredients

  • 3 medium red potatoes (1 lb.)
  • 1 large yellow summer squash (3/4 lb.)
  • 1 large onion, peeled
  • 1 small red bell pepper
  • 1/4 cup olive oil
  • 2 tbsp. white vinegar
  • 2 tsp. fajita seasoning
  • 1 1/2 tsp. hot sauce
  • 1/3 cup chopped fresh cilantro

Directions

Prep Time
10 minutes
Cook Time
40 minutes
Ready in
50 minutes
  1. Preheat grill to medium (300°F to 350°F). In a medium saucepan place potatoes in enough water to cover; bring to boiling. Cook 10 to 15 minutes or until firm-tender. Drain; let cool slightly.
  2. Cut potatoes, squash and onion in half lengthwise. Brush all sides of potatoes, squash, onion and bell pepper with oil. Pour remaining oil in a large bowl; add vinegar, fajita seasoning and hot sauce; stir to combine. Set aside.
  3. Place vegetables on grill. Grill, covered, 15 to 20 minutes or until squash, onion and bell pepper are crisp-tender, turning several times. Remove vegetables as they reach doneness. Continue grilling potatoes until tender, turning once.
  4. Cut vegetables into bite-size chunks and add to oil mixture; toss to coat. Add cilantro, and season with salt and pepper to taste. Serve hot or at room temperature.

Nutritional Information

Serving Size
1
Per Serving
Calories 233, Calories Fat 123, Total Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 331mg, Carbohydrate 25g, Protein 3g
Serving Size1
Calories233
Calories Fat123
Calories (fat) extra52
Total Fat14g
Total Fat (extra)22
Saturated Fat2g
Saturated Fat (extra)11
Cholesterol0mg
Sodium331mg
Sodium (extra)14
Potassium825mg
Carbohydrate25g
Carbohydrate (extra)8
Fiber3g
Fiber (extra)15
Sugars5g
Protein3g
Omega30g
Vitamin A779IU
Vitamin A (extra)16
Vitamin C51mg
Vitamin C (extra)86
Iron1mg
Iron (extra)7