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Roasted Potato, Spinach, and Parmesan Salad

  • 6servings
  • 50minutes
  • 284calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) Yukon Gold potatoes , cut into 3/4-inch pieces 2 1/2 tablespoon(s) olive oil

  2. 3/4 teaspoon(s) crumbled dried rosemary

  3. 3/4 teaspoon(s) kosher salt

  4. 1/2 cup(s) light mayonnaise

  5. 1 teaspoon(s) grated lemon zest

  6. 1 1/2 tablespoon(s) lemon juice

  7. 1 1/2 tablespoon(s) water

  8. 1 clove(s) garlic , crushed through a press 6 cup(s) baby spinach leaves

  9. 1/2 cup(s) shaved Parmesan cheese

  10. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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