Roasted Potato Salad
6 Medium Red (new) Potatoes, cut into 1-inch / 2.5-cm
cubes
2 Red or Green Bell Peppers, cut into thin strips
8 oz. / 227 g Fresh Mushrooms, sliced in half
1/2 Cup / 125 mL Coarsely-Chopped Onion
3 Tbsp. / 45 mL Watkins Garlic & Parsley Grapeseed Oil
2 teas. / 10 mL Watkins Mediterranean Herb Rub
To taste, freshly-ground Watkins Sea Salt
6 Cups / 1.5 L Torn Mixed Salad Greens
2 Tbsp. / 30 mL Balsamic Vinegar
Watkins Cooking Spray
Coat a 13 x 9-inch / 33 x 23-cm baking dish with Watkins
Cooking Spray. Add potatoes, peppers, mushrooms and onions. In small bowl, combine oil,
herb rub and salt; pour over vegetables and toss lightly. Roast at 450ºF / 235ºC for 15
to 20 minutes, stirring frequently. Toss roasted vegetables with salad greens and vinegar;
serve immediately. Makes 4 servings.
Nutritional Information Per Serving:
Calories 410, Protein 9g, Carbohydrates 74g, Sodium 30mg, Fat 11g, Saturated Fat 1g,
Cholesterol 0mg, Dietary Fiber 9g
Order Watkins Products Here
Back to My
Front Page | Back to Recipes
Email: lsikut @ watkinsonline.com
website: www.watkinsonline.com/LSikut
© Copyright 1999-2002 The Rising Stars
Team
The statements made and opinions
expressed on this Web site are those of the Watkins Independent Associate who is the
publisher of this document and are not to be construed as statements or opinions of
Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories
and Canada is strictly prohibited. |