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Roasted Potato and Red Pepper Salad

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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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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1115 Calories from Fat 408

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1593.6 mg66.4%

Total Carbohydrates 169 g56.2%

Dietary Fiber 17.7 g70.9%

Sugars 10.4 g

Protein 27 g53.1%

Vitamin A 11.5% Vitamin C 221.9%

Calcium 48.2% Iron 35.7%

*Based on a 2000 Calorie diet

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Roasted Potato And Red Pepper Salad Recipe