Baked Seasoned Fries and a Fresh Side Salad With Creamy Italian Dressing
A gratifying lunch or light dinner to look forward to!
Recipe: Prep: 45 minutes Serves: 6-7
1 - 3lb. bag of organic potatoes - red or yellow
1 cup organic extra virgin coconut oil - melted
1 tbsp. garlic powder
1 tbsp. smoked paprika
1 1/2 tsps. organic Himalayan salt or sea salt
Dressing: 1 1/2 cups Vegenaise mayonnaise - soy-free
1/2 cup raw honey
1/4 cup avocado oil -unrefined cold-pressed OR
organic extra virgin olive oil
1/2 cup organic raw unfiltered apple cider vinegar
2 tbsp. yellow mustard
2 cloves organic garlic
4 tbsp. Italian seasoning
1 tsp. lemon pepper
1 1/2 tsp. ground coriander
1 tsp. Himalayan salt or sea salt
Put all dressing ingredients into blender and blend well.
Note: I make enough to use for several meals.
Tip: In making salad dressings - the first step is to decide if you want a vinaigrette or creamy texture.
Then the sour - vinegar and the sweet - honey, need to play off one another, like a seesaw, to achieve the essence you desire and then use the seasonings to finesse it and bring it all together. Never eat store bought again!
Prepare 1 stainless steel sheet pan ( 17 1/2 X 12 3/4) with parchment paper.
Preheat oven to 425 degrees.
Add the oil and seasonings to a large mixing bowl.
Wash and cut the potatoes to 1 inch pieces - uniform to insure
even cooking. Do not peel the potatoes!
Add the potatoes to the oil and mix well with rubber spatula.
Pour onto sheet pan and spat out any remaining oil on top of
the potatoes. Bake for 30 minutes.
In the meantime, prepare your salad. You can be as creative
as you prefer with so many options of different lettuces, vegetables,
fruit, beans, seeds, etc., to choose from.
Don't use icebery lettuce, as it doesn't have the nutrition as lettuces
such as: Romaine, Butterhead, Red and Green leaf, or spring mixes.
I typically add: cherry tomatoes, cucumbers, red onion (taste much
better than white or yellow), grated carrots, bell peppers, and
sunflower seeds. Thinly sliced apples, raisins, chopped figs, apricots,
and thinly sliced raw or roasted beets are all great also!
Use organic ingredients!
Tip: I always spread the lettuce greens over a serving platter plate first
and then sprinkle a layer of each of the other ingredients on top. I do
not like "tossed" as the term is used, as most of the heavy vegetables end
up at the bottom of the bowl and not much makes it with the lettuce greens
on to the plate. This way everyone has a complete salad full of all the flavors.
Don't put the dressing on until ready to serve.
When potatoes are done - plate up! Enjoy!
