*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - -