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Recipe Corner

Family Picnic Salad

Category
Side Dish
Prep Time
45 min.
Cook Time
25 min.
Level of Difficulty
moderate
Ingredients 1 pound red potatoes, washed and cut into 1-inch wedges
1/2 cup thin-sliced red onions
1/2 pound fresh green beans, snapped in half
1/2 cup sun-dried tomato halves
1/2 tsp. chopped fresh rosemary
1 tsp. olive oil

Optional Additions: black olives, slivered almonds, roasted red peppers and cherry tomatoes

Rosemary Vinaigrette
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. chopped fresh rosemary
Instructions Preheat oven to 425 degrees. When oven is hot, put 1 teaspoon olive oil onto a baking sheet. Heat for about 2 minutes and spread potatoes in one layer on pan. Roast for 10 minutes; turn with spatula. Roast 10 minutes more, or until golden brown. While potatoes are roasting, prepare beans for steaming. Cook about 5 minutes, or until bright green. Drop sun-dried tomato halves into the boiling water used to steam beans. When tomatoes are plump, cool and cut into bite-size pieces. Sliced red onion can be put into cold water for milder taste. Drain.

Assemble all ingredients (including rosemary); top with rosemary vinaigrette, mixing well. For vinaigrette, place all ingredients in a small jar, close lid and shake until combined.
Nutritional Information (per serving):
Calories: 170; Fat: 7 grams; Protein: 3 grams.

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