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Salad Side Dish Potato’zanella
Ready Time: 45min
Prep Time: 15min
Cook Time: 30min
Recipe By: Hungry Girl Lisa Lillien
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
Prep Time: 15min | Cook Time: 30min
Preheat oven to 400 °F. Spray a baking sheet with nonstick spray. Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat. Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 – 30 minutes. Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well. In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in! Nutrition Calories150 Fat5g Sodium175mg Carbohydrates25g Fiber3.5g Protein3g Potatoes USA Disclaimer
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