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Easy, Healthy Roasted Dill Potatoes with Tuna and Black Bean Salad September 14, 2010

Filed under: Uncategorized — thegreatplate @ 10:37 pm
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Pre-heat oven to 475 degrees F. Wash and cut potatoes of choice into thin, wedges. Place on baking pan and lightly coat with olive oil. Season with garlic, dill, (and a pinch of salt and pepper).

Roast for 15 minutes. Remove from oven and mix potatoes around on tray, turning peices over. Put back in oven for 10-15 minutes until they reach desired crispness and are lightly browned.

Combine mixed greens, balsamic vinegar, and cooked, drained black beans on a plate. Add tuna and top with lemon pepper and dill (or other desired seasonings).

Add a colorful fresh fruit or vegetable and serve! Roasted potatoes make great leftovers so be sure and make enough to have some extra to save yourself cooking time later.


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