LUNCH ON SUNDAY, OCTOBER 27

LUNCH ON SUNDAY, OCTOBER 27

POTATO OREGANO SALAD

I made the roasted potatoes for this while I cleaned the house, did laundry, and caught up on my marking- they need time to roast and cool a bit so it’s better to make them ahead or plan to do it on a lazy Sunday (like I did).

Ingredients:

-1 bag of small potatoes (1lb I think- I use a mixture of coloured potatoes)
-Pinch of salt and pepper
-Olive oil

-Mixed greens (I used a box of baby spinach, arugula, and lettuce)

-2 teaspoons Dijon mustard
-3 tablespoons olive oil
-1 clove garlic, crushed
-1/4 small red onion, chopped finely
-Juice of half a lemon
-Salt and pepper
-Agave syrup, maple syrup, or raw sugar (pinch)
-5 branches of FRESH oregano

Directions:

Cut the potatoes in half and place them in a small baking dish. Toss them with a bit of olive oil, salt, and pepper. Roast them for about an hour on 375. Let them cool for at least half an hour before adding them to the salad.

In a large bowl, whisk together the mustard, oil, garlic, onion, lemon juice, salt and pepper, a kiss of agave, and oregano. Add the greens and potatoes and toss.

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