Roasted Potato & Green Bean Salad w/Olive Dressing -- 340 cals/serving
Roasted Potato & Green Bean Salad w/Olive Dressing -- Makes 4 main-dish servings
1 lb small thin-skinned potatoes, quartered
3 tbs extra-virgin olive oil
2 lrg cloves garlic, minced
2 tsp Dijon mustard
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 lb fresh green beans, trimmed and halved
3 lrg eggs
1 tbl + 2 tsp red wine vinegar
8 kalamata olives, pitted and coarsely chopped
1/2 cp thinly sliced red onion
3 cps colorful mixed greens
2 med tomatoes
Preheat the oven to 425 degrees. Coat an 11X8" baking pan with olive oil cooking spray.
Place the potatoes in the prepared pan. Drizzle with 1 tsp of the oil, the garlic, mustard, 1/8 tsp of the salt and 1/4 tsp of the pepper. Toss to mix. Roast, turning several times, for 30-35 mins, until the potatoes are tender and browned. Remove from the oven and let cool for 10 mins.
Meanwhile, bring 1/2" water to a boil in a med skillet. Add the beans. Cover and cook for 6-8 mins, until tender. Drain and cool briefly under cold running water.
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to low and simmer slowly for 10 mins. Cool under cold running water and shell.
In a small bowl, mix he vinegar, olives and the remaining oil, 1/8 tsp salt and 1/4 tsp pepper with a fork.
Put the green beans and red onion in a medium bowl and toss with 1-2 tbl of the dressing.
Arrange the greens on a large oval platter. Place a mound of potatoes on one side and a mound of green beans on the other side. Cut the eggs and tomatoes into wedges and arrange around the salad. Drizzle with the remaining dressing.
Per serving: 340 cals; 10g protein, 37g carbs; 17g fat; 160mg cholesterol; 380mg sodium; 8g dietary fiber.
Prep time: 18 mins
Cook time: 35 mins
Cooling time: 10 mins
1 lb small thin-skinned potatoes, quartered
3 tbs extra-virgin olive oil
2 lrg cloves garlic, minced
2 tsp Dijon mustard
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 lb fresh green beans, trimmed and halved
3 lrg eggs
1 tbl + 2 tsp red wine vinegar
8 kalamata olives, pitted and coarsely chopped
1/2 cp thinly sliced red onion
3 cps colorful mixed greens
2 med tomatoes
Preheat the oven to 425 degrees. Coat an 11X8" baking pan with olive oil cooking spray.
Place the potatoes in the prepared pan. Drizzle with 1 tsp of the oil, the garlic, mustard, 1/8 tsp of the salt and 1/4 tsp of the pepper. Toss to mix. Roast, turning several times, for 30-35 mins, until the potatoes are tender and browned. Remove from the oven and let cool for 10 mins.
Meanwhile, bring 1/2" water to a boil in a med skillet. Add the beans. Cover and cook for 6-8 mins, until tender. Drain and cool briefly under cold running water.
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to low and simmer slowly for 10 mins. Cool under cold running water and shell.
In a small bowl, mix he vinegar, olives and the remaining oil, 1/8 tsp salt and 1/4 tsp pepper with a fork.
Put the green beans and red onion in a medium bowl and toss with 1-2 tbl of the dressing.
Arrange the greens on a large oval platter. Place a mound of potatoes on one side and a mound of green beans on the other side. Cut the eggs and tomatoes into wedges and arrange around the salad. Drizzle with the remaining dressing.
Per serving: 340 cals; 10g protein, 37g carbs; 17g fat; 160mg cholesterol; 380mg sodium; 8g dietary fiber.
Prep time: 18 mins
Cook time: 35 mins
Cooling time: 10 mins