From Baptist Health South Florida
Nutrition
2 min. read
Potato salad is a safe side dish for most occasions, especially summer barbecues and July 4 cookouts. Unfortunately, most recipes are loaded with sour cream and mayonnaise, and as a result they end up being high in calories and fat. This recipe offers an alternate way to prepare the traditional potato salad in a healthier, lighter style without sacrificing flavor.
Yellow squash is a good source of vitamin C, magnesium, and vitamin A. Zucchini is a powerful antioxidant that has been linked to colon and prostate cancer prevention, as well as helping as an anti-inflammatory. Studies have also shown that zucchini may help reduce heart attacks and strokes.
Potatoes have been given a bad name because of the carbs, but the larger issue comes from dropping them in a fryer. Actually, potatoes are packed with antioxidants and have higher Oxygen Radical Absorbency Capacity (ORAC) values than carrots. ORAC is a measure of the antioxidant power of a food. Foods with high ORAC values contain more antioxidants than foods with lower values and are healthier.
Herbed Potato Salad and Grilled Summer Squash
Ingredients:
Salad:
Dressing:
Preparation:
Calories: 160 fat: 5g; saturated fat: 0.8g; monounsaturated fat: 3.4g; polyunsaturated fat: 0:8g; protein: 3.8g; carbohydrate: 27g; cholesterol: 0.0mg; sodium: 206mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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