ROASTED GREEN PEPPER, ONION AND RED POTATOE SALAD
I'm truly not a big fan of potatoe salad but I was asked to bring one to a picinic and this is what I came up with there were no leftovers at all!
Provided by Dana Ramsey @DRamsey
Categories Potatoes
Number Of Ingredients 10
Steps:
- Preheat your oven to 475° line a cookie sheet with foil, drizzle with olive oil. Wash and cut your potatoes in bite sizes, place in a bowl, add 2 tablespoons of garlic and toss, put your potatoes on the cookie sheet, drizzle with more olive oil and put in oven for about 22 minutes.
- In the meantime cut up your veggies. Cook your bacon and drain, keep a little of the bacon grease. After 22 minutes toss potatoes around on the cookie sheet, add your veggies, and a little of the bacon grease, and more garlic powder. Cook for another 25 to 30 minutes, keep checking and tossing those potatoes so they bake evenly.
- Once the potatoes are slightly browned and veggies are tender remove from heat and cool.
- In another bowl, add your cooking cream and mayo and mix well. Fold in your potatoes and add about half the bacon, and seasonings; toss well. Place in a serving dish or container. Top with remaining bacon.
ROASTED PEPPER & ONION GREEN SALAD
Golden-brown onions still warm from the skillet top this elegant green salad-made with romaine lettuce, roasted red peppers and Parmesan cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Cook and stir onions in hot oil in skillet 3 to 5 min. or until crisp-tender.
- Combine lettuce, peppers, cheese and nuts in large bowl. Add onions; mix lightly.
- Add dressing; toss to evenly coat.
Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
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