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Roasted Potato Salad
8 oz fresh green beans -- trim/cut 1 1/2-inch pieces
1 head garlic
2 lb small red potatoes -- quartered
2 med red sweet peppers -- cut in large chunks
4 green onions -- sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp fresh rosemary -- snipped
Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside. Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4") leaving bulb intact but exposing tops of individual cloves.Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers and onion. Sprinkle with salt and pepper. Drizzle with chicken broth. Roast, uncovered, in a 400F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine. Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled. Makes 8 side-dish servings or 10-12 potluck servings.
8 oz fresh green beans -- trim/cut 1 1/2-inch pieces
1 head garlic
2 lb small red potatoes -- quartered
2 med red sweet peppers -- cut in large chunks
4 green onions -- sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp fresh rosemary -- snipped
Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain beans again; set aside. Peel away the dry outer layers of skin from garlic. Leave skins of cloves intact and do not separate. Cut off pointed top portion (about 1/4") leaving bulb intact but exposing tops of individual cloves.Place the head of garlic, cut side up, in a shallow roasting pan. Add green beans, potatoes, peppers and onion. Sprinkle with salt and pepper. Drizzle with chicken broth. Roast, uncovered, in a 400F oven about 1 hour. Cool slightly. Press garlic paste from individual cloves into a bowl. Add vinegar, olive oil, and rosemary; stir to combine. Transfer vegetables to a bowl. Add vinegar mixture; toss to coat. Serve warm or chilled. Makes 8 side-dish servings or 10-12 potluck servings.
MsgID: 3117731
Shared by: Gladys/PR
In reply to: Recipe: Soups, Salads, and Sandwiches
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Soups, Salads, and Sandwiches
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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