Roasted Potato & Green Bean Salad

By Thedorf

Ingredients

• Vinaigrette:
• 6 med. red potatoes cut into 1" pieces
• 1 large red onion chopped
• 1/4 lb fresh green beans, trimmed & halved
• 2 tbl olive oil
• 8 bacon strips cooked & crumbled
• 2 tbl cider vinegar
• 1 tbl minced fresh thyme or 1 tsp dried thyme
• 1 tbl lemon juice
• 1 tbl Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup olive oil

Preparation

Step 1

Preheat oven to 425 degrees. Place potatoes & green beans in a greased 15 x 10 x 1" baking pan. Drizzle with oil; toss to coat.
Roast 25-30 minutes or until tender; stirring twice. Transfer to a large bowl
Whisk the first 6 vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm. Makes 7 servings