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Friday, October 09 2015

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

3    pounds   round red potatoes, cut in 1-inch pieces
1    small  red onion, cut in wedges (1/2 cup)
6    cloves  garlic, minced
2    tablespoons   olive oil
1    cup   frozen whole kernel corn
3/4   cup   mayonnaise
2    tablespoons   cider vinegar
1    ounce   dry ranch salad dressing mix
1/4   teaspoon   cayenne pepper (optional)
1    stalk  celery, bias-sliced
3      hard-cooked eggs, peeled and chopped
1      avocado, halved, seeded, peeled, and chopped (optional)
    ground black pepper
    Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead Tip
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.


Per Serving: cal. (kcal) 167, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 16.53, sodium (mg) 362, Potassium (mg) 416, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:41 am   |  Permalink   |  0 Comments  |  Email

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