Serves: 6
Total Calories: 258

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced garlic, fresh or jarred organic
salt and ground black pepper to taste

FOR THE SALAD:
1 (2-pound) package frozen potato wedges
2 tablespoons garlic-flavored oils
1 teaspoon kosher salt
1 small onion, halved top to bottom and thinly sliced
1 red Roasted Peppers, homemade or jarred, sliced into strips
1 (7-ounce) bag baby spinach

Heat the oven to 450°F.

To make the dressing, mix the dressing ingredients in a small bowl.

To make the salad, toss the potatoes, oil, and salt on a rimmed sheet pan, spread in a single, even layer, and roast until browned and tender, about 30 minutes. While the potatoes are still hot, toss them with the remaining salad ingredients and the dressing. Adjust the seasoning with more salt and pepper, if needed, before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 258
Calories from Fat: 152

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette