Roasted Potato Spinach and Parmesan Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This salad combines roasted lemon potatoes with baby spinach and a light dressing. You can use leftover potatoes or follow the instructions here to make them. From Redbook magazine. Ingredients:
2 lbs yukon gold potatoes, cut into 3/4 inch wedges |
2 1/2 tablespoons olive oil |
3/4 teaspoon dried rosemary, crumbled |
salt and freshly ground black pepper |
1/2 cup light mayonnaise |
1 teaspoon lemon zest, grated |
1 1/2 tablespoons water |
1 garlic clove, crushed |
6 cups baby spinach |
1/2 cup parmesan cheese, shaved |
Directions:
1. Preheat oven to 450 degrees F.
2. On a large baking sheet, toss together potatoes, oil, rosemary, and 3/4 teaspoon salt.
3. Roast until potatoes are tender and golden, tossing once or twice, about 40 minutes; cool.
4. In a large salad bowl, whisk together mayonnaise, lemon zest, lemon juice, water and garlic.
5. Add potatoes, spinach, and Parmesan cheese; toss.
6. Season with freshly ground black pepper.
|
|