Roast potato and green bean salad with Dijon dressing
Course
Main Dish
Servings
4
Servings
4
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
Instructions
Preheat oven to 200C.
Place potato wedges in a bowl and toss with 1 tbsp olive oil and crushed garlic.
Spread potatoes across a lined baking tray and bake for 25 minutes until golden.
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.
Steam the green beans in the microwave or on the stovetop until tender crisp.
Once potatoes are baked, allow them to cool slightly.
Place baked potatoes, beans, spinach, rocket and red onion into large bowl and toss with dressing.
Store undressed salad in refrigerator for up to 4 days, adding dressing when ready to eat.
Recipe Notes
300 calories per serve
Print Recipe
Roast potato and green bean salad with Dijon dressing
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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
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 200C.
Place potato wedges in a bowl and toss with 1 tbsp olive oil and crushed garlic.
Spread potatoes across a lined baking tray and bake for 25 minutes until golden.
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.
Steam the green beans in the microwave or on the stovetop until tender crisp.
Once potatoes are baked, allow them to cool slightly.
Place baked potatoes, beans, spinach, rocket and red onion into large bowl and toss with dressing.
Store undressed salad in refrigerator for up to 4 days, adding dressing when ready to eat.
Recipe Notes
300 calories per serve