Roasted Potato and Red Pepper Salad

recipe
Prep: 15 minutes Stand: 15 minutes Cook: 40 minutes

Yield:

6 (3/4-cup) servings.

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

Note:

Cooking Light The Lazy Gourmet

January 1997
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