Roasted Vegetable Potato Salad
Ease: Moderate
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 5 servings
Ingredients:
1 3/4 pounds red potatoes
2 tablespoon olive oil, divided
1 cup (1/2-inch pieces) fresh green beans
1 cup thin diagonally sliced carrots
1 small red onion, cut into wedges
3 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices SargentoŽ Reduced Fat Deli Style Sliced Swiss Cheese, cut into 1/4-inch strips
Directions:
Cut potatoes into eighths; toss with 1 tablespoon oil. Place on 15x10-inch baking pan. Bake in preheated 450 degree oven 15 minutes.
Toss beans, carrots and onion with remaining 1 tablespoon oil. Add to baking pan; stir. Continue baking 15 minutes or until vegetables are tender.
Combine vinegar, 2 tablespoons water, salt and pepper in medium bowl. Add vegetable mixture; toss well.
Cool to room temperature. Add cheese; toss to combine. Serve at room temperature or chilled.
Nutrition Information:
Calories: 270
Total Fat: 9 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 290 mg
Calcium: 20% Daily Value
Protein: 10 g
Carbohydrates: 40 g
Dietary Fiber: 5 g
Recipe Source:
Recipe courtesy of SargentoŽ
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