Mixed Wilted Green Salad with Roasted Potatoes and a Creamy Dressing

10m
Prep Time

15-20m
Cook Time

25m
Ready In

Recipe: #10847

October 27, 2013

Categories: Salads, Side Dishes, Lettuce, Potatoes, Fathers Day, Sunday Dinner, Oven Bake, Vegetarian, Salad Dressing, Vegetarian Dinner, more

recipe by:
Kchurchill5

"This is a really unique salad. Simple mixed greens, mixed onions, and tossed with warm roasted potatoes, and a creamy dressing. The heat of the potatoes lightly wilt the salad; but not too much. You could always top this with grilled chicken or steak, to make this a main dish, which I do quite often."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (489.5 g)
Calories 529.4
Total Fat - 22.7 g
Saturated Fat - 5.2 g
Cholesterol - 98.5 mg
Sodium - 1276.5 mg
Total Carbohydrate - 45.5 g
Dietary Fiber - 6.5 g
Sugars - 12.6 g
Protein - 36.9 g
Calcium - 263.7 mg
Iron - 3.3 mg
Vitamin C - 46.1 mg
Thiamin - 0.2 mg

Step 1

Potatoes ... Add the olive oil, Italian seasoning, rosemary, salt, and pepper to a bowl along with the potatoes; and, toss to coat. Add the potatoes to a sheet pan lined with foil or parchment paper (for easy clean up); and, bake on the middle shelf in a 425 degree oven, for 25-35 minutes until tender and golden brown. Cooking time will vary according to the thickness of the potato slices; and your oven. Remember, all ovens do cook differently. And, don't forget they will be tossed in the salad; so, you don't want them falling apart.

Step 2

Dressing ... Add the mayonnaise, lemon zest and juice, white wine, and garlic to a small cup or bowl, and mix to combine. Cover and set to the side. You don't want the dressing cold when you dress the salad.

Step 3

Salad ... I really like a mix of greens - but, use your favorite blend. I just like to stay away from too many soft tender greens. A few are ok, as long as you have a nice mix. The last time I made this, I used romaine, spinach, radicchio, frisee, and chopped kale; but, I suggest you use what you like.

Step 4

Add the greens, onions, leeks, scallions to a large bowl and toss to combine. Top with the warm potatoes; and don't worry if a "little" olive oil from the pan gets into the salad. Then, toss to combine - the heat of the potatoes will lightly wilt the greens. Personally, I like to serve the dressing on the side; but, you can always add the dressing directly to the salad - that is up to you. I prefer to let the potatoes wilt the greens; and let everyone dress their own salad.

Step 5

Optional Chicken or Steak ... I really like to make this into a main dish. I simply season with a Montreal steak seasoning, and salt; then on to the grill. Skirt steak is my favorite. Simply slice and serve with the salad.