4 P.M. INTERVIEW: National Fruit and Vegetables Month

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EAU CLAIRE, Wis. (WEAU)— The Wisconsin Potato Growers Association is out with new recipes for National Fruit and Vegetables Month.
Sarah Agena shows us a healthy and easy recipe.

Potato’zanella

Ingredients

Salad:
1 lb Fingerling potatoes halved lengthwise
1 tsp olive oil
1/8 tsp salt
1 cup cherry tomatoes halved
1 cup Cucumber cut into chunks
1 cup Spinach leaves chopped
1/2 cup Red onion chopped
2 tbsp Basil chopped
Dressing:
2 tbsp Red wine vinegar
1 tbsp olive oil
1/2 tsp dijon mustard
1/2 tsp garlic chopped
1/8 tsp salt
1/8 tsp black pepper

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

2. Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.

3. Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.

4. Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.

5. In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!