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Roasted Potato and Red Pepper Salad Recipe
|Small red potatoes||1 1⁄2 Pound (Round Shaped)|
|Minced fresh rosemary||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Low fat olive oil vinaigrette||1⁄4 Cup (4 tbs), divided|
|Olive oil flavored vegetable cooking spray||5|
|Reduced fat mayonnaise||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese/Freshly grated asiago cheese||2 Tablespoon|
|Canned roasted red peppers||12 Ounce, drained, rinsed, and cut into 1-inch pieces (1 Jar)|
Serving size: Complete recipe
Calories 1115 Calories from Fat 408
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 1593.6 mg66.4%
Total Carbohydrates 169 g56.2%
Dietary Fiber 17.7 g70.9%
Sugars 10.4 g
Protein 27 g53.1%
Vitamin A 11.5% Vitamin C 221.9%
Calcium 48.2% Iron 35.7%
*Based on a 2000 Calorie diet
Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
Add 2 tablespoons vinaigrette; toss well.
Let stand 15 minutes.
Place potato mixture in a shallow roasting pan coated with cooking spray.
Bake at 400° for 40 to 45 minutes or until potato is tender.
Let cool slightly.
Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
Add roasted potato mixture and roasted pepper; toss lightly.