Courtesy of Idaho Potato Commission
4Servings•20 Min.Prep Time•55 Min.Cook Time•30 Min.Chill Time•
原料：
Onion Relish
6 Tbsp. extra-virgin olive oil, divided
1-1/2 lb. red onions, peeled, thinly sliced
salt and pepper to taste
1 Tbsp. granulated sugar
1/4 c. dried cranberries
1/4 c. raspberry vinegar
2 lb. Idaho Russet Potatoes, washed
-
Salad blend:
Boston lettuce leaves, jicama strips, cooked green beans
1/4 c. vinaigrette dressing
toasted almond slices, optional
说明：
- Heat 4 Tbsp. oil in pan. Add onions, salt and pepper. Cook 15 min. until tender. Remove from heat and add sugar. Stir to dissolve. Stir in cranberries and vinegar. Cover and chill.
- Pierce potatoes with a fork and bake at 400ºF for 50 min. or until cooked through. Cool thoroughly. Cut into 1/4-in. thick slices. Brush with 2 Tbsp. oil, season with salt and pepper and sauté in nonstick pan over medium-high heat until brown. Hold warm.
- Divide salad blend among plates. Drizzle on dressing. Divide potatoes over salad and top with onion relish. Garnish with toasted almond slices if desired.
- Recipe courtesy of Idaho Potato Commission.
营养：
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