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Creamy Grilled Potato & Mushroom Salad
Creamy Grilled Potato & Mushroom Salad

Creamy Grilled Potato & Mushroom Salad

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Cook Minutes 1 Hr
Prep : 35 Min Cook: 25 Min
This is the perfect salad to take to an outdoor picnic, cookout or family potluck.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) new potatoes, halved
1 lb. (450 g) fresh mushrooms, trimmed
2 Tbsp. oil
1/2 tsp. black pepper
1/2 cup Diana Sauce Gourmet Original BBQ Sauce, divided
3 cups loosely-packed baby spinach leaves
1 sweet red pepper, chopped
3 green onions, chopped
1/2 cup Kraft Mayo Calorie-Wise Mayonnaise Type Dressing
2 Tbsp. chopped fresh parsley
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How do I make it ?
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Step 1
Cook potatoes in large pan of boiling water 10 min. or just until tender; drain. Rinse under cold water; drain well.
Step 2
Heat barbecue to medium-high heat. Combine potatoes and mushrooms in large bowl. Mix oil, black pepper and 2 Tbsp. barbecue sauce until blended. Add to potato mixture; mix lightly. Spoon into grill basket.
Step 3
Grill 10 to 15 min. or until vegetables are tender and lightly charred, turning occasionally. Cool completely.
Step 4
Toss spinach with potato mixture, sweet red peppers and onions in large bowl. Mix dressing, parsley and remaining barbecue sauce until blended. Add to spinach mixture; mix lightly.
Kraft Kitchen Tips!
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Take Along
To prepare salad to serve at a later time at another location, combine cooled grilled potatoes and mushrooms with red peppers and onions; place in airtight container or resealable plastic bag. Place spinach in separate resealable plastic bag. Mix dressing mixture in small airtight container. Refrigerate all ingredients until ready to pack in the cooler. Toss spinach with remaining ingredients just before serving.
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Substitute
Substitute fresh cilantro for the parsley.
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Note
If you don't have a grill basket, you can instead use a disposable foil pan to grill the potato mixture. Use metal skewer or large fork to poke holes in several places in bottom of pan. Spray with cooking spray, then use as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 190 mg
8 %
Carbohydrate 24 g
Fibre 3 g
Sugars 8 g
Protein 4 g
Vitamin A
30 %
Vitamin C
70 %
Calcium
4 %
Iron
10 %
Servings
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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