Preheat oven to 425F.
In a large bowl, combine the potatoes and onions.
Toss the potatoes and onions with 1 tablespoon olive oil to coat.
Transfer the coated potatoes and onions to a baking sheet.
Sprinkle with garlic powder, salt and pepper.
Bake in the preheated oven for 10-15 minutes, until the potatoes are slightly tender.
Place the green beans in the large bowl from the potatoes and toss to lightly coat, adding more oil if needed.
After the potatoes are tender, toss in the string beans to the pan.
Bake for another 10-15 minutes, until the beans are tender.
Remove from the oven and return the vegetables to the large bowl and slowly add the dressing, tossing and tasting. There is more dressing than I think is needed just for the salad but works out wonderfully if used to marinate the salmon.
Slowly add the dressing, tossing and tasting. There is more dressing, than I think is needed, just for the salad but works out wonderfully if used to marinate the salmon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 917.9mg||32 %|
|Potassium 488.9mg||13 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 18g|
|Protein 2.4g||3 %|
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: 133
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.