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Roasted Tomato Potato Salad Recipe

   
 

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     Roasted Tomato Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   16-1/2 C.
Preptime   15 min.

Ingredients
1 pint grape or cherry tomatoes
2 lbs. new potatoes, unpeeled
6 green onions(green and portions), chopped
3 clove garlic, minced
3 T. Olive oil
1/3 C. Fresh squeezed lemon juice
1 t. Ground cumin
1/4 t. Ground coriander
1 1/2 C. Chopped Italian(flat-leafed) parsley
 

Instructions
PREHEAT OVEN TO 400%. ARRANGE TOMATOES ON A JELLY ROLL PAN AND SPRAY WITH NONSTICK COOKING SPRAY.. BAKE 15-20 MIN. OR UNTIL TOMATOES HAVE BURST; SET ASIDE.
COOK POTATOES IN A LARGE POT OF BOILING WATER 15-20 MIN.OR UNTIL JUST TENDER. COOL AND CUT EACH INTO ABOUT 8 BITE SIZE PIECES.
PLACE POTATOES IN A LARGE BOWL. WHISK TOGETHER GARLIC,OLIVE OIL, LEMON JUICE, CUMIN AND CORIANDER; POUR OVER POTATOES AND TOSS TO COAT. SPRINKLE WITH PARSLEY AND ADD ROASTED TOMATOES. STIR GENTLY. SERVE AT ROOM TEMPERATURE.
PER SERVING- 87 calories(30 from fat).3 g. Total fat (trace saturated fat), no cholesterol,13 g. Carbohydrates,2 g. Protein,10 mg. sodium, 1 g. Dietary fiber.


Originally Submitted
3/19/2013





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