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Potato’zanella

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Print Recipe
Potato Type: Fingerling
Prep Method: Baked

Dish

SaladSide Dish

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

+

Salad

  • 1 lb. fingerling potatoes, halved lengthwise
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 cup cucumber cut into chunks
  • 1 cup chopped spinach leaves
  • 1/2 cup chopped red onion
  • 2 tablespoon chopped basil
+

Dressing

  • 2 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon chopped garlic
  • 1/8 teaspoon. each salt and black pepper

Preparation

  1. Preheat oven to 400 °F. Spray a baking sheet with nonstick spray.
  2. Place halved potatoes in a large bowl.
  3. Drizzle with oil, sprinkle with salt, and toss to coat.
  4. Place potatoes cut sides down on the baking sheet.
  5. Bake until tender and browned, 25 – 30 minutes.
  6. Let cool slightly, about 15 minutes.
  7. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
  8. In a small bowl, whisk together dressing ingredients.
  9. Drizzle over salad, and toss to coat. Dig in!

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Nutrition Facts Per Serving

Calories

150

Fat

5g

Sodium

175mg

Carbohydrates

25g

Fiber

3.5g

Protein

3g

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