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Full Online Book HomeLearning KitchenLow_fat - Salad - Roasted Potato Salad
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Low_fat - Salad -  Roasted Potato Salad Post by :AndyG Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2210

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Low_fat - Salad - Roasted Potato Salad

8 oz fresh green beans – trimmed and cut in 1.5" pieces
1 head garlic
2 lb. small red potatoes -- quartered
2 medium red sweet peppers -- cut in large chunks
4 green onions -- sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp. olive oil
1 tsp. fresh rosemary -- snipped


Preheat oven to 400 degrees F.

Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside.

Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4") leaving bulb intact but exposing tops of individual cloves. Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers and onion. Sprinkle with salt and pepper. Drizzle with chicken broth.

Roast, uncovered, in a 400°F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine.

Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled. Makes 8 side-dish servings or 10-12 potluck servings.

Nutritional information: Per serving: 171 calories, 4g total fat (1 g sat fat), 0mg chol, 53mg sodium, 32g carbo, 2g fiber and 4g pro.

Dietary exchanges: 2 starch, 1 vegetable, 1/2 fat.
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