Best Roasted Potato And Vegetable Salad Recipes
ROASTED POTATO AND VEGETABLE SALAD
Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Toss vegetables with dressing.
- Spread onto bottom of shallow baking pan.
- Bake 50 min. or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
ROASTED POTATO AND VEGETABLE SALAD
Usually I boil the potatoes for salad, but I decided to roast them with the vegetables to bring out the sweet taste of the veggies. It worked wonderfully, serve this salad at room temperature.
Provided by Andre Alban
Categories Potatoes
Time 40m
Number Of Ingredients 24
Steps:
- 1. Turn oven to 400.
- 2. In large bowl combine all potato salad ingredients, toss well,empty on medium baking pan, roast 20 minutes, unwrap garlic, slice. Turn oven off
- 3. Pour all dressing ingredients, except herbs, in blender, pulse 3-4 times, until garlic and ginger are finely chopped.
- 4. Empty in large bowl, add herbs, avocado, roast potatoes and vegetables, mix well, return to warm oven until ready to serve.
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