with Potatoes, Bell Pepper, Red Onion & Feta
Prepare for the perfect combination of two of our favorite salads—Greek and Niçoise—for a fresh, light dinner salad idea that’s also great for lunch or brunch. You’ll get all the tang, color, and crunch–plus potatoes! Start with mixed greens dressed in our zesty Greek vinaigrette, then pile on burnished oregano-roasted potatoes, bell pepper, and onion, and finish with salty crumbled feta and fresh parsley. The best part? This simple recipe is delightfully hands-off once the vegetables are in the oven (the perfect opportunity for some well-deserved “you time.”).
Allergens
Utensils
Tags
Potatoes
12 ounce
Bell Pepper
1 unit
Red Onion
1 unit
Parsley
0.25 ounce
Dried Oregano
1 teaspoon
Mixed Greens
2 ounce
Greek Vinaigrette
1.5 ounce
Feta Cheese
0.5 cup
Olive Oil
1 teaspoon
Salt
Pepper
• Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley.
• Toss potatoes, bell pepper, and onion on a baking sheet with a drizzle of olive oil, oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender, 20-25 minutes. • Transfer roasted veggies to a plate and let cool for at least 5 minutes.
• When ready to serve, in a large bowl, toss mixed greens with half the vinaigrette (save the rest for serving).
• Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta and parsley. Serve immediately.
400
kcal
Calories
21
g
Fat
6
g
Saturated Fat
47
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
9
g
Protein
30
mg
Cholesterol
640
mg
Sodium
