Picnic Potato Salad

Salad:

• 1 pound red potatoes, washed and cut into 1-inch wedges

• 1/2 cup red onions, thin-sliced

• 1/2 pound green beans, snapped in half

• 1/2 cup sun-dried tomato halves

• 1/2 teaspoon fresh rosemary, chopped

• 1 teaspoon olive oil

Rosemary vinaigrette:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon-style mustard

• 1/2 teaspoon fresh rosemary, chopped

Preheat oven to 425°F. When oven is hot, put 1 teaspoon olive oil onto baking sheet. Heat for about 2 minutes and spread potatoes in a single layer on pan. Roast for 10 minutes; turn with spatula. Roast 10 minutes more, or until golden brown and tender.

While potatoes are roasting, steam beans using a steamer inserted into a pot of boiling water. Cook about 5 minutes, or until bright green. Drop sun-dried tomato halves into the boiling water used to steam beans. When tomatoes are plump, cool and cut into bite-sized pieces. Sliced red onion can be put into cold water for milder taste. Drain.

To prepare rosemary vinaigrette, put all ingredients into small jar. Shake until combined.

Assemble all ingredients, including fresh rosemary. Top with rosemary vinaigrette, mixing well.

Each serving contains about 131 calories, 19 g carbohydrates, 3 g protein, 5 g fat, 111 mg sodium, and 3 g fiber.

To make this recipe gluten free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.