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Roasted Green Bean Potato Salad
What You Need:
2 lb. small Red Potatoes, halved
1 lb. Green Beans, trimmed
Extra Virgin Olive Oil
1 tsp. Sea Salt
1 Organic Yellow Onion, sliced
½ cup chopped fresh Parsley
¾ cup Natural Vidalia Dressing
- Preheat oven to 400°. Toss potatoes, onions and green beans with olive oil and sea
salt. Arrange each vegetable in a single layer on its own baking sheet.
- Cook, turning once, until potatoes and onions are golden and tender and beans are
al dente (times will vary).
- Remove veggies to a large platter to cool.
- Chop onion and add to a large salad bowl along with green beans, potatoes and
parsley. Drizzle with dressing and toss. Refrigerate 25 minutes or overnight in
refrigerator to allow flavors to blend. Toss again right before serving.
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Please use safe handling and cooking procedures when preparing any food. To avoid foodborne illness, the USDA and FDA recommend thoroughly cooking meat, eggs, shellfish, poultry and fish to minimum internal temperatures as measured with a food thermometer. More information is available at www.fightbac.org.