Try this Roasted Potato And Okra Salad recipe, or contribute your own.
Suggest a better descriptionpreheat oven 450, bring potatoes and water to cover to boil in medium-high heat, reduce to medium-low heat simmer 15-20 minutes. Drain and cool completely.
Toss together okra, 1 tbsp olive oil, 1/2 tsp pepper and place in jelly-roll pan. cut remaining potatoes in half and toss with olive oil, salt, and pepper, place in another jelly-roll pan.
bake potatoes and okra at 450 for 20-25 minutes, remove from oven let stand for 5 minutes.
cut okra pods in half lengthwise, toss together potatoes, okra, vinaigrette, and green onions- serve immediately.
Lemon Thyme Vinaigrette:
Stir together 1 small shallot (minced) and 3 tbsp white vinegar in bowl, let stand 10 minutes. stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tsp dijon mustard. add 1/4 cup extra virgin olive oil in a slow steady stream, whisking until smooth.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 57 | ||
Calories from Fat: 10 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 523.3mg | 18 % | |
Potassium 316.5mg | 8 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.6g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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