Roasted Potato Salad with Lentils & Green Beans
- 1 lb baby new potatoes
- 2 tbsp Chosen Foods Organic Chosen Blend Oil
- Sea salt & black pepper
- 1 cup organic green lentils
- 2-3 cups filtered water
- 1 bay leaf
- ½ lb green beans
- 6 radishes sliced
- 2 shallots sliced
- 4 cup baby spinach
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh cilantro
For the dressing
- 2 tbsp Chosen Foods Avocado Oil Mayo
- 2 tbsp Chosen Foods Organic Chosen Oil Blend
- 3 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1 tsp honey
- ½ tsp sea salt
- ¼ tsp black pepper
Preheat the oven to 400°F.
Rinse the potatoes. Chop to 1” pieces. Toss with the Chosen Oil Blend and a generous pinch of sea salt and black pepper. Spread them out onto a sheet pan. Bake for 40 minutes, removing the pan halfway through to toss the potatoes. Set them aside to cool slightly.
Prepare the lentils by combining them in a medium stockpot with the 2 cups of water and a bay leaf. Bring the water to a boil rapidly by placing the pot over high heat. Once simmering, reduce the heat to medium-low and cook for 20-25 minutes. If the water level drops below the lentils, add more water to keep them covered. The lentils are cooked when they are soft and the outer shells start to separate. Drain the lentils and set them aside to cool slightly.
Prepare the green beans by sautéing them in a high heat skillet greased with a small amount of Chosen Oil Blend. Remove them from the pan to cool once they are soft on the outside but crisp in the middle, about 5 minutes.
Assemble the salad by whisking together the dressing ingredients in a large bowl. Toss in the radishes, shallots, spinach, dill and cilantro. Add the cooled potatoes, lentils, and green beans. This salad is best served room temperature or slightly warm.