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    You are in: Home / Recipes / Roasted Potato and Green Bean Salad Recipe
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    Roasted Potato and Green Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    kolibri's Note:

    Lovely variation to the good ole potato salad. I prefer my potato salad without mayonnaise, and this vinaigrette for this one is to die for.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vinaigrette

    Directions:

    1. 1
      Cut the potatoes into wedges and put them on to a baking sheet.
    2. 2
      Drizzle them with olive oil and sprinkle with salt and pepper.
    3. 3
      Bake about 30-40 minutes, or until they are done.
    4. 4
      Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
    5. 5
      Cook uncovered until the beans are crisp-tender, about 7 minutes.
    6. 6
      Drain the beans and run under cold water - this preserves the lovely green colour.
    7. 7
      Place them on a towel to dry.
    8. 8
      Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
    9. 9
      I often put it in a plastic container with a lid and just shake.
    10. 10
      Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
    11. 11
      You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

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    Ratings & Reviews:

    • on July 20, 2006

      55

      I wish I had doubled the recipe, because this salad was so popular with the dinner crowd! Two possible amendments: 1) You can cook the green beans in the microwave on high for 45 seconds. 2) If you don't have sherry vinegar, white wine vinegar will do nicely.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2006

      55

      I'm so glad I only made half a recipe! I live alone and I would have eaten them all! Such a simple yet flavorful combo. I used arugula and romaine for the greens. I did make it last for two meals but it was difficult not to eat it all at once. The second time I ate it I added some leftover chicken and it was great. Lee

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Potato and Green Bean Salad

    Serving Size: 1 (256 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.9
     
    Calories from Fat 166
    58%
    Total Fat 18.5 g
    28%
    Saturated Fat 3.4 g
    17%
    Cholesterol 186.0 mg
    62%
    Sodium 82.3 mg
    3%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.6 g
    14%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    greens

    sherry wine vinegar

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