*  Exported from  MasterCook  *

               Oven-Roasted New Potato And Artichoke Salad

Recipe By     : Akron Beacon Journal  September 2, 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         new potatoes -- scrubbed, cut into
                        -- eighths
   4      tablespoons   olive oil
   1      tablespoon    kosher salt
   1      tablespoon    balsamic vinegar
   2      tablespoons   fresh lemon juice
   1      tablespoon    Dijon mustard
   1      tablespoon    chopped fresh rosemary
     1/2  teaspoon      salt or to taste
                        Freshly ground pepper to taste
   1      jar           marinated artichoke hearts drained -- cut in half
(6 oz.)
   1      cup           cherry tomatoes -- halved
     1/2                red onion -- thinly sliced
   3                    green onions -- chopped
   4      strips        bacon -- cooked crisp,
                        -- drained, crumbled
     1/2  cup           shaved Parmesan cheese

Heat oven to 400 degrees.  Toss together potatoes, 3 tablespoons of the oil
and kosher salt in baking pan.  Bake, turning occasionally, until potatoes
are tender, about 45 minutes.  Place potatoes in bowl; toss with vinegar.
Set aside to cool.

Stir together remaining tablespoon oil, lemon juice, mustard, rosemary,
salt and pepper in small bowl; set aside.

Add artichokes, tomatoes, red and green onions to potatoes; mix gently.
Add dressing; toss to coat.  Top with bacon and Parmesan just before serving.

Adapted from Layers of Flavors, by Ray Overton.

Converted by MC_Buster.

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