Last Nights Side Dish - Roasted Potato Salad

[Guest guest]

I made this last night and it was delicious. A great,

different, potato salad. The only change I made was using

vegetable broth instead of c*****n broth. Came out

delicious and very easy to make. Low fat too.

 

* Exported from MasterCook *

 

Roasted Potato Salad

 

Recipe By : Hometown Cooking, August 2000, p. 79

Serving Size : 10 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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8 oz fresh green beans -- trim/cut

1.5 " pc

1 head garlic

2 lb small red potatoes -- quartered

2 med red sweet peppers -- cut in lg

chunks

4 green onions -- sliced

1/4 cup vegetable broth

1/4 cup balsamic vinegar

2 tbsp olive oil

1 tsp fresh rosemary -- snipped

 

Cook green beans in boiling water for 3 minutes. Drain;

place in ice water to cool. Drain beans again; set aside.

 

Peel away the dry outer layers of skin from garlic. Leave

skins of cloves intact and do not separate. Cut off

pointed top portion (about 1/4 " ) leaving bulb intact but

exposing tops of individual cloves.

 

Place the head of garlic, cut side up, in a shallow

roasting pan. Add green beans, potatoes, peppers and

onion. Sprinkle with salt and pepper. Drizzle with

vegetable broth. Roast, uncovered, in a 400°F oven about

1 hour. Cool slightly. Press garlic paste from individual

cloves into a bowl. Add vinegar, olive oil, and rosemary;

stir to combine.

 

Transfer vegetables to a bowl. Add vinegar mixture; toss

to coat. Serve warm or chilled. Makes 8 side-dish

servings or 10-12 potluck servings.

 

Nutritional information: Per serving: 171 calories, 4g

total fat (1 g sat fat), 0mg chol, 53mg sodium, 32g

carbo, 2g fiber and 4g pro.

 

Dietary exchanges: 2 starch, 1 vegetable, 1/2 fat.

 

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RisaG