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Roasted Potato and Red Pepper Salad

Yield 6 (3/4-cup) servings.
Prep: 15 minutes Stand: 15 minutes Cook: 40 minutes

Ingredients

  • 1 1/2 pounds small round red potatoes
  • 1 tablespoon minced fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup reduced-fat olive oil vinaigrette, divided
  • Olive oil-flavored vegetable cooking spray
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons freshly grated Asiago (or Parmesan) cheese
  • 1 (12-ounce) jar roasted red peppers, drained, rinsed, and cut into 1-inch pieces

Nutrition Information

  • calories 156
  • caloriesfromfat 22 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.4 g
  • carbohydrate 27.8 g
  • fiber 2.1 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 320 mg
  • calcium 0.0 mg

How to Make It

  1. Cut potatoes into 1-inch pieces. Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl. Add 2 tablespoons vinaigrette; toss well. Let stand 15 minutes.

  2. 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.

  3. Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well. Add roasted potato mixture and roasted pepper; toss lightly.

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