Garlic Roasted Potato, Egg, and Spinach Salad
Try this Garlic Roasted Potato, Egg, and Spinach Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 cloves garlic minced
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- potatoes
- 2 teaspoons honey
- salad
- 1/2 pound baby potatoes (i used buttercream)
- 4 cups lightly packed baby spinach
- mustard dressing
- 1 tablespoons champagne vinegar
- 2 hard-boiled eggs sliced
- Carbohydrate 16.9919849953444 g
- Cholesterol 0 mg
- Fat 5.56638000217101 g
- Fiber 3.52181251416064 g
- Protein 4.02131874998305 g
- Saturated Fat 0.773590000299773 g
- Serving Size 1 1 Serving (318g)
- Sodium 535.885999999817 mg
- Sugar 13.4701724811838 g
- Trans Fat 0.277157500058791 g
- Calories 126 calories
Preheat oven to 400°.Bring a pot of water to a boil. Quarter the potatoes and add to the water, cooking for 3-4 minutes. The potatoes should just be tender and have a good firmness to them. Drain and place in a roasting pan. Add the garlic and drizzle the potatoes with olive oil, salt, and pepper. Stir until the potatoes are well oiled and garlic is dispersed among the potatoes. Bake for 20-35 minutes until garlic is browning, stirring at least once halfway through.* Remove and let cool slightly.In a small bowl, whisk together the ingredients for the dressing. In a separate bowl, combine the spinach, sliced eggs, and roasted potatoes. Drizzle dressing over the salad and toss until the salad is coated with dressing.
