Roasted Potato Spinach And Parmesan Salad - cooking recipe
Ingredients
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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
Preparation
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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.
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