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Enjoy the First Days of Spring with Colorful Potato’zanella Salad

As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes, and add nutritional value and a variety of colors, flavors and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato’zanella.

A traditional panzanella salad calls for cubes of bread. This reinvented Potato’zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh and full of vegetables. It’s easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish.

No matter what you serve this spring, don’t forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.

Click here for the Potato’zanella recipe and nutritionals.

 

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