French Fry Salad is one of our favorite healthy, easy recipes. Picture a fresh, crisp, tossed salad, sparkling with all your favorite veggies and topped with warm, golden, oven-baked potatoes. It’s truly heaven in your mouth. And there’s not one, but two best things about this dish. The first best thing is that it’s unbelievably quick and easy to make. The other best thing is that it’s totally healthy – low calorie, packed with fiber, and absolutely brimming with vitamins and minerals. Your body will thank you for making this salad, and your tastebuds will, too.
What makes this salad special is the oven baked Idaho potato fries, and knowing how to make them is a wonderful trick to have stashed up your culinary sleeve. Not only are they far healthier AND more delicious than their deep-fried counterparts, they’re also quicker, easier, and a great deal cleaner to make. You can bust these babies out in a flash any time you’re craving French fry deliciousness, and they make a wonderful accompaniment to any sort of burger or sandwich you’re serving.
Nothing is more disappointing than a partially raw French fry, but don’t worry – your microwave oven gives these fries a head start on cooking through to tender deliciousness. Once they’ve cooled enough to handle, you’ll simply slice them into the shape and size you like, toss them in a bit of olive oil and your favorite seasonings (which is what’s happening in the picture there), and then bake them for about 10 minutes. Viola!
Fresh and Savory French Fry Salad For Four
4 medium potatoes
2 tablespoons olive oil
a smattering of your favorite herbs, spices and seasonings
Enough of your favorite tossed salad ingredients to make four tossed salads (fresh spinach, lettuce, tomato, onion, green pepper, carrot curls, and celery usually go in ours)
Fat-free dressings, Parmesan cheese, bacon bits (imitation are fine) and fat free croutons to top it all off
Preheat the oven to 425 degrees. Wash off the potatoes, place them in a microwave-safe bowl, cover it with plastic wrap, and microwave for about three minutes. When they’re done, remove the plastic and let the potatoes stand for a few minutes to let them cool enough to handle. While the potatoes cool, get a head start on chopping your salad ingredients.
In a large bowl, combine the olive oil and spices. Slice the potatoes into fry-sized pieces, then add them to the bowl and stir them together with the oil and spices. Arrange the fries in a single layer on a baking sheet, and bake for about 10 minutes, removing from the oven to turn about halfway through.
Divide the tossed salad among serving bowls, top with fries fresh out of the oven, and adorn with modest amounts of your favorite dressings and salad fixins. No need to overdo the toppings – you want the flavors of the Idaho potatoes to shine through. Devour your salad happily, relishing the fact that something so utterly delicious is also healthy, and will leave you feeling better on all levels after you’ve eaten it.
Check out some more healthy salad recipes!
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