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Roasted Potato And Red Pepper Salad

Global.Platter's picture
Ingredients
  Small red potatoes 1 1⁄2 Pound (Round Shaped)
  Minced fresh rosemary 1 Tablespoon
  Freshly ground pepper 1⁄4 Teaspoon
  Low fat olive oil vinaigrette 1⁄4 Cup (4 tbs), divided
  Olive oil flavored vegetable cooking spray 5
  Reduced fat mayonnaise 1⁄3 Cup (5.33 tbs)
  Freshly grated parmesan cheese/Freshly grated asiago cheese 2 Tablespoon
  Canned roasted red peppers 12 Ounce, drained, rinsed, and cut into 1-inch pieces (1 Jar)
Directions

Cut potatoes into 1-inch cubes.
Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
Add 2 tablespoons vinaigrette; toss well.
Let stand 15 minutes.
Place potato mixture in a shallow roasting pan coated with cooking spray.
Bake at 400° for 40 to 45 minutes or until potato is tender.
Let cool slightly.
Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
Add roasted potato mixture and roasted pepper; toss lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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