Ingredients
Potatoes:
3 pounds red skinned potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopeed
salt and pepper, to taste
12 ounces fresh green beans, trimmed and cut into 1-inch lengths
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
1/2 cup fresh basil, silvered
1/4 cup feta cheese
Dressing;
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon Dijon mustard
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 375°. Line a large baking sheet with foil. Spray with non-stick cooking spray.
In a large bowl toss potatoes with olive oil and rosemary. Place potatoes onto prepared pan. Sprinkle with salt and pepper. Bake 45-50 minutes until golden brown, turning potatoes after 30 minutes. Remove from oven and set aside to cool.
Meanwhile, bring a medium pot of water to a boil. Add green beans and cook 3-5 minutes until just crisp tender. Drain and run under cold water. Drain well.
In a small bowl whisk together all dressing ingredients.
Combine potatoes, green beans, tomatoes, olives and basil in a large bowl. Just before serving add dressing. Toss. Sprinkle feta cheese over salad and serve.
Serves: 4
In a large bowl toss potatoes with olive oil and rosemary. Place potatoes onto prepared pan. Sprinkle with salt and pepper. Bake 45-50 minutes until golden brown, turning potatoes after 30 minutes. Remove from oven and set aside to cool.
Meanwhile, bring a medium pot of water to a boil. Add green beans and cook 3-5 minutes until just crisp tender. Drain and run under cold water. Drain well.
In a small bowl whisk together all dressing ingredients.
Combine potatoes, green beans, tomatoes, olives and basil in a large bowl. Just before serving add dressing. Toss. Sprinkle feta cheese over salad and serve.
Serves: 4
