Roasted Potato Salad with Olives and Feta Cheese
July, 2001

Serves 4 / This recipe is hearty enough to make a meatless main dish. It's also a treat for the senses: The roasted garlic potatoes are crisp, and the fresh tomatoes and watercress are colorful. If you like spicy food, toss in some minced chile pepper along with the garlic.

10 small red potatoes (about 1 pound), halved
2 tablespoons olive oil
4 cloves garlic, minced
1 medium lemon
1/2 teaspoon sugar
1 tablespoon seasoned rice vinegar with roasted garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, cut into 2-inch cubes
1 cup young pea greens or sunflower greens
1/2 cup coarsely chopped watercress
1/2 cup Kalamata olives, pitted and sliced
Salt and freshly ground pepper, to taste
1/2 cup feta cheese, crumbled

1. Preheat oven to 450°F. In 9"x9" metal baking pan, toss potatoes with 1 tablespoon olive oil and minced garlic. Roast potatoes until golden, about 25 minutes.
2. Meanwhile, from lemon, grate 1/2 tablespoon peel and squeeze out 1 tablespoon juice. In salad bowl, mix lemon peel, lemon juice, sugar, seasoned vinegar, remaining 1 tablespoon olive oil, salt and pepper.
3. Add roasted potatoes, tomatoes, pea greens, watercress and olives to bowl. Coat well. Season with salt and pepper.
4. To serve, arrange salad on platter. Spoon feta cheese on top.

Calories 290,Fat 12,Perfat 36,Cholesterol 12,Carbo 40,Protein 8,Fiber ,Sodium