Panzanella with Potatoes

Potato_zanella_Final_201312061152353
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  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 30 minutes

Ingredients

Salad
1pound fingerling potatoes, halved lengthwise
1teaspoon olive oil
1/8teaspoon salt
1cup halved cherry tomatoes
1cup cucumber, cut into chunks
1cup chopped spinach leaves
1/2cup chopped red onion
2tablespoons chopped basil
Dressing
2 tablespoons red wine vinegar
1tablespoon olive oil
1/2teaspoon Dijon mustard
1/2teaspoon chopped garlic
1/8teaspoon each salt and pepper

Instructions

  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
  3. Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 – 30 minutes.
  4. Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
  5. In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!

Nutritional Info *per serving

  • Calories 150
  • Fat 5 g
  • Sodium 175 mg
  • Carbohydrate 25 g
  • Fiber 3.5 g
  • Sugars 3.5
  • Protein 3 g