This is a great recipe from Dr. McDougall’s book, The McDougall Program-12 days to dynamic health. I throw these together for a super quick lunch or dinner when I am just too tired to think or cook. The bonus, no guilt meal, I can have 2 if I really want to!
I will post the recipe exactly as it is in his book but I usually just use what ever salad stuff I have in the house to throw these together. I also like to top them with either a sprinkle of sesame seeds or thinly sliced almonds for added calcium and protein. I always try and have some sort of sprout on my salad since they are such nutritional powerhouses especially broccoli sprouts.
Also I usually use Yukon Gold and Red potatoes for mine since they are better for you and are so creamy. Sometimes I event throw on some chickpeas or other bean if I am super hungry. For the little kids I have to reduce the vegetables considerably and then chop them super small and mix it in with the potato so they will eat it but as long as I put the fat free Italian dressing over the top they usually eat it.
- A medium Potato has 45% of your daily requirements for Vitamin C.
- Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.
- Almonds are higher in calcium than any other nut containing 66 mg in 1 ounce.
- Click here to read more food facts
Baked Potato Salad
2white baking potatoes, scrubbed
2 cups coarsely shredded lettuce
1 tomato, chopped
1/4 cup thinly sliced celery
1/4 cup thinly sliced radishes
1/4 cup chopped scallions
1/4-1/3 cup low-sodium, oi-free Italian, French or Russian salad dressing
Scrub the potatoes, prick with a fork, and microwave on high for about 10 minutes, until tender. (If you don’t have a microwave, bake at 400° for 50 to 60 minutes.)
Combine the lettuce, tomato, celery, radishes and scallions. To serve, slice the baked potatoes in half lengthwise, then cover each half with some salad mixture. Top all of this with your choice of dressing. ENJOY!