Add roast potatoes to your greens in this healthy salad recipe. Frisée holds up well to the warm olive-and-caper dressing, but any sturdy green, such as curly endive or escarole, works too. Source: EatingWell Magazine, November/December 2015

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • Toss potatoes with 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a large baking sheet. Roast until tender and golden, about 15 minutes.

  • Meanwhile, combine vinegar, shallot, capers, pepper and the remaining 1/4 teaspoon salt in a large bowl. Whisk in the remaining 3 tablespoons oil.

  • Reserve 2 tablespoons of the dressing in a small bowl. Add frisee (or endive) to the large bowl and toss to coat. Transfer to a large serving platter. Toss the roasted potatoes, parsley and olives with the reserved 2 tablespoons dressing. Serve on top of the greens.

Tips

Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

163 calories; 9.1 g total fat; 1 g saturated fat; 239 mg sodium. 457 mg potassium; 18.4 g carbohydrates; 3.6 g fiber; 1 g sugar; 2.2 g protein; 1577 IU vitamin a iu; 17 mg vitamin c; 87 mcg folate; 51 mg calcium; 1 mg iron; 27 mg magnesium;