Roasted Potato and Green Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Kalamata olives and tangy feta cheese liven up a salad of roasted potatoes and green beans. Ingredients:
3 pounds red potatoes, cut into quarters |
4 tablespoons olive oil, divided |
3 1/2 teaspoons salt, divided |
1/2 teaspoon freshly ground black pepper |
1/2 pound green beans, cut into 1-in. lengths |
1 1/2 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
1/4 cup chopped sun-dried tomatoes in oil |
1/2 cup coarsely chopped pitted kalamata olives |
1/4 cup feta cheese |
1/2 cup basil leaves, cut into ribbons |
Directions:
1. Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes.
2. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water.
3. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.
4. Note: Nutritional analysis is per serving.
|
|