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Roasted Zucchini, Potato And Burrata Salad

Roasted Zucchini, Potato And Burrata Salad

Serves: 4


4 zucchini cut into 1 1/2 inch pieces

1 1/2 lbs. quartered Yukon Gold potatoes

4 tablespoons olive oil (separated)

6 cups trimmed watercress (or arugula)

8 ounces torn burrata

Toasted pine nuts (for sprinkling)

1 handful fresh torn basil (to taste)

2 tablespoons red wine vinegar

Salt and pepper to taste

Toss zucchini and potatoes with 3 tablespoons of the olive oil and salt and pepper to taste.  Bake on a rimmed baking sheet at 375 degrees until tender, about 25-30 minutes.  Let cool.

To make the dressing, in a separate small bowl or jar combine 2 tablespoons red wine vinegar with 1 tablespoon remaining olive oil.  Season with salt and pepper to taste.

Toss watercress or arugula with fresh basil, potatoes, and zucchini. Enjoy!

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