Jodie's Green Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Salads

Jodie's Green Salad

From Dorothy McNett's Recipes at as presented by Jodie Marshall in a special cooking class in the Hollister store.

1 bag of Spring Mix
1 bag of Baby Spinach
13 red potatoes
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon fine sea salt - or to taste
1 clove garlic, peeled and minced
1/4 red onion, thinly sliced

Wash greens.
Wash and scrub potatoes, cut into bite-sized pieces. Coat with extra-virgin olive oil and spread out on a jelly roll pan and roast till golden - approximately 30 minutes. Cool.
Whisk together 1/3 cup olive oil, vinegar, salt and garlic. Place potatoes and onions in a bowl and pour marinade over. Toss and let sit for a couple of hours.
Toss with greens and serve.

Recipe created 2001-12-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.