Potato’zanella

Name: Potato’zanella
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: Salad:; 1 lb Fingerling potatoes (halved lengthwise); 1 tsp olive oil; 1/8 tsp salt; 1 cup cherry tomatoes (halved); 1 cup Cucumber (cut into chunks); 1 cup Spinach leaves (chopped); 1/2 cup Red onion (chopped); 2 tbsp Basil (chopped); Dressing:; 2 tbsp Red wine vinegar; 1 tbsp olive oil; 1/2 tsp dijon mustard; 1/2 tsp garlic (chopped); 1/8 tsp salt; 1/8 tsp black pepper

Posted September 30th, 2014

Potato’zanella

CourseSalad, Side Dish

Servings	Prep Time
4	10 min

Cook Time	Passive Time
30 min	55 min

Servings	Prep Time
4	10 min

Cook Time	Passive Time
30 min	55 min

Potato’zanella

CourseSalad, Side Dish

Servings	Prep Time
4	10 min

Cook Time	Passive Time
30 min	55 min

Servings	Prep Time
4	10 min

Cook Time	Passive Time
30 min	55 min

Ingredients

Salad:
1 lb Fingerling potatoes halved lengthwise
1 tsp olive oil
1/8 tsp salt
1 cup cherry tomatoes halved
1 cup Cucumber cut into chunks
1 cup Spinach leaves chopped
1/2 cup Red onion chopped
2 tbsp Basil chopped
Dressing:
2 tbsp Red wine vinegar
1 tbsp olive oil
1/2 tsp dijon mustard
1/2 tsp garlic chopped
1/8 tsp salt
1/8 tsp black pepper

Servings:

Units:

Instructions

Preheat oven to 400 degrees. 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!

Recipe Notes

Serving size: About 1 1/3 cups
Calories: 150
Fat: 5g
Sodium: 175mg
Carbohydrates: 25g
Fiber: 3.5g
Protein: 3g

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