Vegetarian Potato and Broccoli Buffalo Salad

Warm Potato and Broccoli Buffalo Salad #SundaySupper

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I love all things buffalo wings and am always looking for ways to get the flavor of buffalo wings in a healthier, different way. This Warm Potato and Broccoli Buffalo Salad is an amazing option!! Potatoes and broccoli roasted in buffalo wing sauce are tossed with a light yogurt and blue cheese crumble dressing and served warm. Delicious!!

Vegetarian Potato and Broccoli Buffalo Salad

 

When the Sunday Supper Movement put out the call for salads I knew I wanted to make a different salad. Lettuce and greens are fine but I like other salads too and thought a more wintery potato salad would be yummy! Thank you Sunday Supper for challenging me to create this salad and to Sue Slausser Lau at  A Palatable Pasttime for hosting this event! There are links to all of the other winter salads at the end of this post, don’t miss them.

Vegetarian Potato and Broccoli Buffalo Salad

To make this Warm Potato and Broccoli Buffalo Salad toss pieces of peeled and cut potatoes (small and close to the same size roast faster) and broccoli florets (it’s winter so I used frozen but fresh would also work) with buffalo wing sauce. Roast at 425  in a shallow pan, stirring occasionally for 35-45 minutes or until potatoes are tender. While the vegetables are roasting mix up a quick dressing of low fat plain yogurt and 2 Tbsp blue cheese crumbles and a dash of pepper. When the vegetables are tender remove from oven and immediately toss with the dressing. Serve warm. The yogurt and blue cheese cuts some of the heat of the wing sauce and adds the blue cheese flavor. If you want to cut the heat more or prefer more dressing on a potato salad (I like mine with very little dressing) double the amount of yogurt and blue cheese crumbles.

Enjoy and have a Sweet Morning!!

Chris

Warm Potato and Broccoli Buffalo Salad

Warm Potato and Broccoli Buffalo Salad

Ingredients

  • 3-4 cups potatoes (about 4), cut into small pieces
  • 1-2 cups broccoli
  • 1/4 cup buffalo wing sauce
  • 2 Tbsp blue cheese crumbles
  • 1/4 cup low fat yogurt
  • dash of pepper

Instructions

  1. Toss pieces of peeled and cut potatoes (small and close to the same size roast faster) and broccoli florets (it's winter so I used frozen but fresh would also work) with buffalo wing sauce.
  2. Roast at 425 in a shallow pan, stirring occasionally for 35-45 minutes or until potatoes are tender. While the vegetables are roasting mix up a quick dressing of low fat plain yogurt and 2 Tbsp blue cheese crumbles and a dash of pepper.
  3. When the vegetables are tender remove from oven and immediately toss with the dressing.
  4. Serve warm.
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#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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