Katie's Warm Salad
This is very loosely based on a side dish I had at a modern Italian restaurant here in Johannesburg. I only ever attempted to make this the other night when I couldn't think of a creative side to a salmon dish (Katie's Salmon & Salsa) I was making. I couldn't believe when it turned out perfectly. So I made a mental note of what I had done just so I could share it on BigOven!
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 4
nf
vegan
vegetarian
meatless
winter
summer
spring
fall
vegetables
side dish
vegan
american
potatoes
lunch lunch
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon balsamic vinegar
- 1 pound baby new potatoes peeled, halved
- 2 cups green beans topped & tailed
- 3 tablespoon capers
- 2 medium red onion quartered
- 3 tablespoon olive oil divided
- Carbohydrate 36.282655 g
- Cholesterol 0 mg
- Fat 2.87992 g
- Fiber 5.8599000647068 g
- Protein 4.65842 g
- Saturated Fat 0.4066635 g
- Serving Size 1 1 Serving (338g)
- Sodium 214.648625 mg
- Sugar 30.4227549352932 g
- Trans Fat 0.25399625 g
- Calories 180 calories
1. Seperate the pieces of the red onion and place in a small casserole. Pour one tablespoon of olive oil and toss the onions around. Place into the oven on a medium high heat until the edges start to crisp up (about 30-45 minutes). Remove & set aside. 2. Boil the potatoes until soft, but remove them from the water before the loose their shape. Add to the red onions. 3. Blanche the green beans and add to the potatoes & onions. 4. Heat 1 tablespoon of olive oil in a skillet on med-high heat. Add the potatoes. onions & green beans and saute lightly. Add the capers and balsalmic vinegar. Stir until everything is covered by the vinegar (add more to taste). Add in the remaining olive oil and stir through. 5. Serve & enjoy.
