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Roasted Potato Spinach and Parmesan Salad

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“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.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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