Directions

1. Preheat the oven to 375°F.
2. Rinse the potatoes, bell peppers and onions (if fresh). Then pat dry.
3. Lightly spritz the bottom of a baking dish or cookie sheet with a nonstick cooking spray.
4. Place the potatoes in a single layer, then sprinkle with no salt seasoning.
5. Bake or roast until tender (approximately 35 minutes), adding the bell peppers and the onions (if fresh) to the dish for the last 7–8 minutes.
6. Remove from the oven and let cool 2–3 minutes.
7. Put the roasted potatoes mixture in a bowl with the black pepper, salad mix, vinegar and the pickled onions (if using instead of fresh onions).
8. Add the additional herbs (if using) to the bowl before gently stirring.
9. Serve chilled or warm.

Nutritional Information

Per serving: 315 calories (9 from fat), 1 g total fat, (0 g saturated fat), 0 mg cholesterol, 42 mg sodium, 20 g carbohydrates, 4 g fiber, 1 g sugar, 5 g protein.
Exchanges: 1 carb, 1½ vegetable

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

VEGAN recipes are prepared without any animal products including fats, milk or eggs. Check the label on each ingredient to make sure the brand you are using does not contain these items in any form.

LOW-SODIUM recipes have 140 mg of sodium or less per serving.

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.