Roasted Potato, Spinach, and Parmesan Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
Summery potato salad goes green with fresh spinach and shaved Parmesan.
Ingredients
2 lb. Yukon gold potatoes
2 1/2 tbsp. olive oil
3/4 tsp. crumbled dried rosemary
3/4 tsp. kosher salt
1/2 c. light mayonnaise
1 tsp. grated lemon zest
1 1/2 tbsp. lemon juice
1 1/2 tbsp. water
1 clove garlic
6 c. baby spinach leaves
1/2 c. shaved Parmesan cheese
Freshly ground pepper
Instructions
Heat oven to 450 degrees F. On a large baking sheet, toss potatoes, oil, rosemary, and salt until potatoes are evenly coated. Roast 40 minutes, tossing once, until potatoes are golden and tender. Cool on baking sheet.
In a large salad bowl, whisk mayonnaise, lemon zest and juice, water, and garlic until blended. Add potatoes, spinach, and Parmesan; toss until dressed. Season with freshly ground pepper to taste.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment