Back 6 Medium Red (new) Potatoes, cut
into 1-inch / 2.5-cm cubes
2 Red or Green Bell Peppers, cut into thin strips
8 oz. / 227 g Fresh Mushrooms, sliced in half
1/2 Cup / 125 mL Coarsely-Chopped Onion
3 Tbsp. / 45 mL Watkins Garlic & Parsley
Grapeseed Oil
2 teas. / 10 mL Watkins Mediterranean Herb Rub
To taste, freshly-ground Watkins Sea Salt
6 Cups / 1.5 L Torn Mixed Salad Greens
2 Tbsp. / 30 mL Balsamic Vinegar
Watkins Cooking Spray
Coat a 13 x 9-inch / 33 x 23-cm baking dish with Watkins Cooking Spray. Add potatoes, peppers, mushrooms and onions. In small bowl, combine oil, herb rub and salt; pour over vegetables and toss lightly. Roast at 450ºF / 235ºC for 15 to 20 minutes, stirring frequently. Toss roasted vegetables with salad greens and vinegar; serve immediately. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 410, Protein 9g, Carbohydrates 74g, Sodium 30mg, Fat
11g, Saturated Fat 1g, Cholesterol 0mg, Dietary Fiber 9g
© Copyright 1999 The Rising
Stars Team
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