Over the past week, I’ve prepared a few different dishes that I’ve found to be quite worthwhile. I’ll post one of them here, down below, and then I’ll write another post, probably tomorrow, sharing the other one. Today’s recipe is for a super-easy to make potato and asparagus salad and tomorrow’s is for a scallop dish that’s out of this world. I am thrilled with both recipes, so read on down below and stay tuned tomorrow or the next day.
As I was preparing this dish a few nights ago, I said to myself, “That’s it?” I thought things were going to be so much more complicated than they were, but really, all I needed to do was to roast some vegetables and then mix some ingredients together. A few ingredients, such as the potatoes and asparagus need to be prepped, but that’s simple enough. The rest of the ingredients are “pre-made,” so there’s nothing to do to them other than to toss them in the bowl with everything else. These ingredients consist of Greek salad dressing, feta cheese and sun-dried tomatoes.
I found this salad very pleasing. The potatoes that are called for are “fingerling,” so they’re small and bite size. They also roast pretty quickly. Since our supermarket didn’t offer fingerling potatoes, we substituted with others that looked just like them. The ones we chose were normal color as well as purple. I don’t think I’ve ever eaten a purple potato before, but it tasted just like the others. Overall, I enjoyed this salad very much. The more color you put on the potatoes in the oven, the better they’ll taste. Also, the more salt, pepper and dressing you add to the mix, obviously, the more flavor you’ll get. Taste as you go and season accordingly.
2 Pounds Fingerling or Small Potatoes, Halved
1 Bunch Asparagus, Trimmed and Cut into Two-Inch Pieces
5 Tablespoons Greek Salad Dressing
3 Tablespoons Olive Oil
1/3 Cup Feta Cheese, Crumbled
1/4 Cup Sun-Dried Tomatoes, Chopped
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Hannaford for their Fresh publication. I got this recipe from this resources and it was delicious.
Arrange your oven racks so one is in the center position. Then, pre-heat the oven to 450 degrees.
Roast the Potatoes & Asparagus
Add the potatoes to a large bowl. Add three tablespoons of the dressing and two tablespoons of the olive oil to it, as well as the salt and pepper and toss everything together until the potatoes are coated with the mixture. Then, spread the potatoes out on a large baking sheet and place that in the oven for 30 minutes.
While the potatoes are roasting, place the asparagus pieces in the same large bowl and add the remaining salad dressing and olive oil to it. Toss everything until the asparagus is coated.
After the 30 minutes of roasting, remove the tray from the oven and push the potatoes to one side. Add the asparagus to the tray and place it back in the oven for 10 minutes. When finished, remove the baking sheet and turn off the heat.
Transfer to Serving Dish
At this point, you can transfer the roasted potatoes and asparagus to a serving dish. sprinkle the feta cheese and sun-dried tomatoes and season to taste if necessary. Serve and enjoy!
The Final Potato & Asparagus Salad
Pretty easy, right? I keep thinking this one is more difficult than it is, but it isn’t. I liked this dish a lot and I’d definitely make it again. If you try it out, please let me know your thoughts down below. Thanks for reading!
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