Friday, August 7, 2009

Roasted Potatoes and Green Beans Salad

adapted from Stacey Snacks

I love roasted vegetables, there is so much flavor released and it is so easy to do. This is a simple salad that would taste great as a side dish or a light lunch.

1 lb of potatoes, with skins on
2 onions, roughly chopped
1 lb green beans (would also taste great with chunks of Zucchini)

1/4 cup olive oil
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp parsley
3 tsp sugar

salt and pepper to taste

Whisk dressing and set aside. Quarter the potatoes and place them in a bowl. Chop the onions into thin strips, and place them into the bowl with the potatoes. Drizzle the mixture with salt and olive oil and toss to coat evenly. Place on a baking sheet and roast at 400 (204 C) for about 25-35 minutes, or until crispy.

Blanch your green beans in boiling water for only about 5 minutes (so they stay crispy) and drain in a colander. You can rinse them with cold water to prevent them from cooking longer if you like.

Once potatoes/onions are done, combine them together and just before serving, pour the dressing over the whole mixture. Best served warm, but tastes great at room temperature as well.

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