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
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!
Notes
Serving size: About 1 1/3 cups
Calories: 150
Fat: 5g
Sodium: 175mg
Carbohydrates: 25g
Fiber: 3.5g
Protein: 3g
Calories: 150
Fat: 5g
Sodium: 175mg
Carbohydrates: 25g
Fiber: 3.5g
Protein: 3g
Nutrition
Calories |150kcalCarbohydrates |24gProtein |3gFat |5gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |3gSodium |172mgPotassium |684mgFiber |4gSugar |3gVitamin A |966IUVitamin C |36mgCalcium |38mgIron |2mg
