Bosch HSLP751UC Manuale Istruttivo
Starters, Soups and Salads
17
Roasted Potato Salad
INGREDIENTS
2 lbs. small red potatoes,
scrubbed and cut into quarters
1 tbsp. grapeseed or vegetable oil
Kosher salt
½ tsp. dried thyme
1 butterhead lettuce torn into
small pieces or 1 bag of butterhead
lettuce mix
scrubbed and cut into quarters
1 tbsp. grapeseed or vegetable oil
Kosher salt
½ tsp. dried thyme
1 butterhead lettuce torn into
small pieces or 1 bag of butterhead
lettuce mix
Dressing
1 tbsp. olive oil
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
4 green onions thinly sliced
1 tbsp. olive oil
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
4 green onions thinly sliced
SETTINGS
TRUE CONV, 400°F, Preheat
30 minutes
Baking Pan
30 minutes
Baking Pan
2
2
Preheat the oven.
Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and
bake for15 minutes.
bake for15 minutes.
Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes
until crisp on the edges. Remove from the oven and set aside to cool for at least 10
minutes.
until crisp on the edges. Remove from the oven and set aside to cool for at least 10
minutes.
Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a large
bowl with the dressing and gently fold in the lettuce.
bowl with the dressing and gently fold in the lettuce.
BUTTERHEAD LETTUCE:
A lettuce identified by small, round heads made up of soft, tender leaves that are
green around the outside of the head, moving to pale green to yellow at the core of
the head.
green around the outside of the head, moving to pale green to yellow at the core of
the head.
Serves 6
Per serving approx. 127 kcal, 5.5 g fat, 26 g carbohydrates, 3 g protein
Per serving approx. 127 kcal, 5.5 g fat, 26 g carbohydrates, 3 g protein