Roasted Potato & Olive Salad
Prep Time
30 minutes
Prep Notes
Free of: gluten, dairy, eggs, soy, corn
Make a big batch of these potatoes and you'll have them for multiple meals!
Cooking Time
30 minutes
Yields
2 servings
Ingredients
1 large potato, small dice
2 cups spinach
1 cup haricots verts (green beens)
1/2 orange pepper, seeded and thinly sliced
1 cup mini heirloom tomatoes, cut in quarters
1/4 cup Spartan Gourmet Foods kalamata olives, pitted and cut in half (these olives are phenomenal, but use any high quality olives)
1 Tbsp + 1 tsp Wildtree garlic-infused grape seed oil, divided (or any high quality grape seed oil)
1/2 tsp + 1/4 tsp Wildtree Rancher Steak Rub seasoning, divided (or garlic salt)
1-2 Tbsp Spartan Gourmet Foods olive oil (or any high quality olive oil - flavor makes a big difference!)
Juice of 1/2 lemon
black pepper, to taste
Directions
Preheat oven to 375 degrees F.
Prep the potatoes; in large bowl, toss in 1 Tbsp grape seed oil, and 1/2 tsp Rancher Steak Rub seasoning (or garlic salt + black pepper). Put in single layer on a lined baking sheet, and cook in oven for 25 minutes until done, tossing periodically for even cooking. Set aside to cool.
Prep orange pepper, tomatoes and kalamata olives. In medium saute pan over medium heat, add 1 tsp grape seed oil until shimmering. Add orange pepper, haricots verts, and 1/4 tsp Rancher Steak Rub seasoning (or garlic salt + black pepper). Stir and let saute for 3-5 minutes, then remove from pan and set aside.
Add spinach, olives, tomatoes, orange pepper, haricots verts and potatoes to large bowl, then toss with olive oil and lemon juice. Serve and enjoy!