Roasted Potato Spinach And Parmesan Salad Recipes

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ROASTED POTATO SPINACH AND PARMESAN SALAD



Roasted Potato Spinach and Parmesan Salad image

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.

Provided by threeovens

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 450 degrees F.
  • On a large baking sheet, toss together potatoes, oil, rosemary, and 3/4 teaspoon salt.
  • Roast until potatoes are tender and golden, tossing once or twice, about 40 minutes; cool.
  • In a large salad bowl, whisk together mayonnaise, lemon zest, lemon juice, water and garlic.
  • Add potatoes, spinach, and Parmesan cheese; toss.
  • Season with freshly ground black pepper.

Nutrition Facts : Calories 292.4, Fat 14.9, SaturatedFat 3.3, Cholesterol 14.3, Sodium 316.9, Carbohydrate 33.9, Fiber 3.5, Sugar 2.4, Protein 7.1

ROSEMARY ROASTED SPINACH & GARLIC POTATOES



Rosemary Roasted Spinach & Garlic Potatoes image

This colorful & tasty potato dish is an easy way to sneak some spinach on the table. Chopped spinach looks just like fresh parsley and has a ton of good stuff in it!

Provided by JelsMom

Categories     Spinach

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

2/3 lb red potatoes (halved or quartered depending on size)
4 -6 cups water
1 garlic clove, crushed
2/3 tablespoon extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon coarse sea salt
1/4 teaspoon fresh coarse ground black pepper
1 cup fresh spinach leaves, chopped
1/2 teaspoon flaked sea salt
1 teaspoon freshly grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Bring 4-6 c water to a boil in large saucepan. Add potatoes & boil 6-8 minutes.
  • Remove from heat & drain.
  • Drizzle with oil and toss. Sprinkle with garlic, rosemary, salt and pepper and toss to coat.
  • Place potatoes in single layer in shallow baking dish or pan. (I line mine with foil & spray with olive oil cooking spray for mess-free cooking!)
  • Roast, uncovered, 10 minutes. Turn & roast 10-15 minutes more until browned and tender throughout.
  • Remove from oven. Toss with spinach & return to oven 1-2 minutes until spinach has wilted.
  • Sprinkle with flaked sea salt & parmesan, and serve.

Nutrition Facts : Calories 159.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 0.7, Sodium 334.5, Carbohydrate 25.5, Fiber 3.1, Sugar 1.6, Protein 3.8

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