Well, if you’re like me, you probably can’t look at another cookie or even think about fudge now that the holiday season has come to a close. I, for one, am hoping to return to a more healthful approach to eating. Sure, pumpkin pie for breakfast has its place, but the start of the new year calls for a few more leafy greens.
Enter one of my favorite last-minute dinners: Mixed Salad Greens with Roasted Potatoes. Easy to make, simple ingredients, and pretty tasty, if I do say so myself.
Mixed Salad Greens with Roasted Potatoes
3-4 red potatoes, washed and cut into ¾ inch cubes
¼ cup olive oil
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
1 clove garlic, minced
½ lbs. fresh green beans, snapped in half, stems removed
1 yellow bell pepper, cut into ¾ inch chunks
1 red onion, cut into ¾ inch chunks
1 head Romaine lettuce, chopped or 6 cups mesclun greens mix
2 handfuls fresh baby spinach
½ cup grape tomatoes
1 recipe Balsamic vinaigrette (recipe below) or store-bought
Preheat oven to 500°F.
Toss potatoes in a large bowl with olive oil, spices, and garlic. Spread seasoned potatoes on baking sheet and roast in preheated oven for 15 minutes.
Meanwhile, toss green beans, peppers, and onions in same bowl used for potatoes.
After potatoes have roasted for at least 15 minutes, remove from oven. Turn oven to broil setting. Add beans, peppers, and onions to potatoes and stir. Roast for an additional 10 minutes.
Toss lettuce, spinach, and tomatoes in a serving bowl. Add roasted vegetables. Toss with balsamic vinaigrette.
BALSAMIC VINAIGRETTE: In a screw top jar combine ¼ cup olive oil, 2 Tbs. balsamic vinegar, pinch dried oregano, pinch dried thyme, and kosher salt & pepper to taste. Shake vigorously.
Go ahead– add some goat cheese, if you want. Splurge just a little.
Happy (healthy) eating!