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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 13.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Warm Vegetable Salad calories by ingredient
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Warm Vegetable Salad

Submitted by: BEAKIEBEAN


Number of Servings: 8

Ingredients

    1 ½ pounds small new potatoes
    ¾ pounds green beans, trimmed and halved
    1 bunch scallions, sliced
    2 roasted red bell peppers (suggestion: Vigo brand)
    ½ cup chopped fresh flat-leaf parsley
    2 cloves garlic, minced
    1 ½ tsp. dried oregano
    1 lemon, zest and juice
    2 tblsp. white wine vinegar
    ½ cup extra virgin olive oil
    1 tsp. salt
    ½ tsp. black pepper

Directions

Wash the potatoes.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-12 minutes.
Remove the potatoes from the boiling water and add the green beans to the pot.
Cook the beans until tender (about 3 minutes). Remove the green beans to a large bowl.
Slice the potatoes into bite size pieces while still warm and add them to the bowl with the green beans.
Cut the roasted red bell peppers into approximately 1” inch square pieces. Add to the bowl with the potatoes.
Add the scallions, parsley and garlic and toss well to combine.
In a small bowl, combine the oregano, lemon juice, zest and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper.
Pour over the warm vegetables and toss well to coat with the dressing.

Makes about 8 large servings (nutri info based on 8) or 12 smaller ones.
Serving Size: Makes 12 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BEAKIEBEAN.






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