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Salad Side Dish

Potato’zanella

  • Ready Time: 45min
    No Reviews
  • Prep Time: 15min
    Cook Time: 30min
  • Potato Type: Fingerling
    Cuisine: AmericanItalian
  • Serves: 4
    Prep Method: Baked
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Description

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

  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!

Nutrition

Calories150
Fat5g
Sodium175mg
Carbohydrates25g
Fiber3.5g
Protein3g

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