Roasted Potato Salad with Olives and Feta Cheese

[Guest guest]

Roasted Potato Salad with Olives and Feta Cheese

[veganized]

Serves 4

 

10 small red potatoes (about 1 pound), halved

2 tablespoons olive oil

4 cloves garlic, minced

1 medium lemon

1/2 teaspoon sugar

1 tablespoon seasoned rice vinegar with roasted garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2 medium tomatoes, cut into 2-inch cubes

1 cup young pea greens or sunflower greens

1/2 cup coarsely chopped watercress

1/2 cup Kalamata olives, pitted and sliced

Salt and freshly ground pepper, to taste

1/2 cup vegan faux feta cheese, crumbled

 

1. Preheat oven to 450°. In 9 " x9 " metal baking pan, toss potatoes with

1 tablespoon olive oil and minced garlic. Roast potatoes until golden,

about 25 minutes.

 

2. Meanwhile, from lemon grate 1/2 tablespoon peel and squeeze out 1

tablespoon juice. In salad bowl, mix lemon peel, lemon juice, sugar,

seasoned vinegar, remaining 1 tablespoon olive oil, salt and pepper.

 

3. Add roasted potatoes, tomatoes, pea greens, watercress and olives

to bowl. Coat well. Season with salt and pepper.

 

4. To serve, arrange salad on platter. Spoon vegan feta cheese on top.

 

Per serving: 290 calories, 36% fat calories, 12g fat, 12mg cholesterol,

40g carbs, 8g protein

 

Source: Delicious Living magazine, July 2001, " Mince it! Chop it!

Sauté it! " by Ying Chang Compestine

 

***May use crumbled tofu, extra firm, instead of faux feta cheese.