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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.


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

about 1 1/2 cups
163 calories; protein 2.2g; carbohydrates 18.4g; dietary fiber 3.6g; sugars 0.9g; fat 9.1g; saturated fat 1g; vitamin a iu 1576.5IU; vitamin c 16.8mg; folate 87.4mcg; calcium 51.1mg; iron 1.2mg; magnesium 27.2mg; potassium 457.4mg; sodium 238.9mg; thiamin 0.1mg.

1 starch, 1/2 vegetable, 2 fat