Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe
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Directions:
- Heat the oven to 450°. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.
- Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.
- Variations: * Line the plates with thin slices of prosciutto and top with the salad. * Add a roasted, peeled, seeded, and sliced red bell pepper. * Add a quarter cup of halved and pitted black olives.
- Wine Recommendation: Franciacorta, made in Lombardy from an eclectic hodgepodge of grapes, is an offbeat choice but a good one. A lively, exuberantly fruity red wine, it partners salty foods well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.89 Kcal (2616 kJ) | ||
| Calories from fat | 291.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.41g | 50% | |
|---|---|---|---|
| Cholesterol | 15.18mg | 5% | |
| Sodium | 1077.97mg | 45% | |
| Potassium | 1051.97mg | 22% | |
| Total Carbs | 54.1g | 18% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 10.52g | 42% | |
| Protein | 15.16g | 30% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.9mg | 22% | |
| Calcium | 123mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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