Roasted Potato Spinach and Parmesan Salad

Submitted by threeovens

"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
• Ingredients: 10
• Serves: 6

ingredients

• 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

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.