Simply roasted potatoes, green beans, and red onion pair scrumptiously with torn greens and a creamy horseradish dressing. The horseradish dressing makes us partial to using beef as the protein choice in this main-dish salad, but you can choose any option.

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Roasted Bean and Potato Salad

Ingredients

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Directions

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  • Peheat oven to 425°F. Arrange potatoes, green beans, and onion wedges in a single layer in a shallow baking pan. Drizzle with olive oil and sprinkle with salt. Roast 25 to 30 minutes or until tender, stirring once.

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  • Arrange greens on a serving platter. Top with potato mixture. Arrange Desired Protein Choice over potato mixture. Drizzle with Creamy Horseradish Dressing.

Nutrition Facts (Roasted Bean and Potato Salad)

145 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 3 mg cholesterol; 265 mg sodium. 615 mg potassium; 22 g carbohydrates; 4 g fiber; 8 g sugar; 8 g protein; 0 g trans fatty acid; 3160 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 91 mcg folate; 0 mcg vitamin b12; 119 mg calcium; 2 mg iron;

Creamy Horseradish Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together the first six ingredients (through salt). Stir in enough milk to reach desired consistency.

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