Roast potato and green bean salad with Dijon dressing
Servings
4
Servings
4
Ingredients
  • 500grams kipfler potatoescut into wedges
  • 1/2tsp garliccrushed
  • 2tbsp extra virgin olive oil
  • 300grams green beanssliced
  • 60grams baby spinach
  • 60grams rocket
  • 1/2 red onionsliced
  • 1/2tbsp Dijon mustard
  • 1tbsp honey
  • 1tbsp apple cider vinegar
Instructions
  1. Preheat oven to 200C.
  2. Place potato wedges in a bowl and toss with 1 tbsp olive oil and crushed garlic.
  3. Spread potatoes across a lined baking tray and bake for 25 minutes until golden.
  4. To make the dressing, place Dijon mustard, apple cider vinegar, honey and remaining 1 tbsp olive oil in a small bowl. Mix well, then set aside.
  5. Steam the green beans in the microwave or on the stovetop until tender crisp.
  6. Once potatoes are baked, allow them to cool slightly.
  7. Place baked potatoes, beans, spinach, rocket and red onion into large bowl and toss with dressing.
  8. Store undressed salad in refrigerator for up to 4 days, adding dressing when ready to eat.
Recipe Notes

300 calories per serve

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Roast potato and green bean salad with Dijon dressing
Roast potato and green bean salad with Dijon dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 500 grams kipfler potatoes cut into wedges
  • 1/2 tsp garlic crushed
  • 2 tbsp extra virgin olive oil
  • 300 grams green beans sliced
  • 60 grams baby spinach
  • 60 grams rocket
  • 1/2 red onion sliced
  • 1/2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
Course Main Dish
Servings
Ingredients
  • 500 grams kipfler potatoes cut into wedges
  • 1/2 tsp garlic crushed
  • 2 tbsp extra virgin olive oil
  • 300 grams green beans sliced
  • 60 grams baby spinach
  • 60 grams rocket
  • 1/2 red onion sliced
  • 1/2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
Roast potato and green bean salad with Dijon dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C.
  2. Place potato wedges in a bowl and toss with 1 tbsp olive oil and crushed garlic.
  3. Spread potatoes across a lined baking tray and bake for 25 minutes until golden.
  4. To make the dressing, place Dijon mustard, apple cider vinegar, honey and remaining 1 tbsp olive oil in a small bowl. Mix well, then set aside.
  5. Steam the green beans in the microwave or on the stovetop until tender crisp.
  6. Once potatoes are baked, allow them to cool slightly.
  7. Place baked potatoes, beans, spinach, rocket and red onion into large bowl and toss with dressing.
  8. Store undressed salad in refrigerator for up to 4 days, adding dressing when ready to eat.
Recipe Notes

300 calories per serve