Mambo Sprouts

Mediterranean Roasted Potato Salad

Courtesy of the National Foundation for Celiac Awareness.

From Globally Gluten-Free, by NFCA Director of Education Nancy Baker.

Ingredients:

• 4 cups frozen potatoes, cubed (country hash brown style)
• 2 cups total frozen red peppers, onions, leeks, green peppers, and mushrooms
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 1 tsp. Italian spices
• ¾ cup mayonnaise
• 1 cup grated mozzarella cheese
• ½ cup pine nuts
• Salt and pepper, to taste

Directions:

1. Place the potatoes and veggies in a shallow baking dish.
2. Cover with the vinegar, olive oil, and Italian spices.
3. Toss to make sure that potatoes are completely covered. Cover with foil.
4. Bake at 350º F for 30 minutes.
5. Turn off oven. Leave in oven for another 30 minutes.
6. Remove from oven and cool on counter.
7. When cool, add the mayonnaise, covering the roasted vegetables completely.
8. Then add cheese and pine nuts. Salt and pepper to taste.
9. Place in refrigerator for 2 hours to cool and flavor.
10. Garnish with Italian spices, green olives, or parsley.

Want More Gluten Free Recipes? Visit CeliacCentral.org.