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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
