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Ready Time: 45min
Prep Time: 15min
Cook Time: 30min
Recipe By: Hungry Girl Lisa Lillien
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
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
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!
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