Ingredients
- 1 1/2 lb Mini Yellow Potatoes
- 8 oz Radishes small, stems removed
- 2 tbsp Canola Oil divided
- 1 tbsp Balsamic Vinegar
- 1/4 tsp Each Salt and Pepper divided
- 11 oz Baby Spinach washed with some water clinging to leaves
- 2 cloves garlic minced
Blue Cheese Vinnaigrette
- 2 tbsp Wine Vinegar Red or White
- 1 tbsp Lemon Juice
- 1 tbsp Parsley Fresh, chopped
- 3 tbsp Canola Oil
- 1/3 cup Blue Cheese crumbled
- Pinch Pepper
Instructions
Blue Cheese Vinnaigrette
- In a bowl, whisk together vinegar, lemon juice, parsley and oil to combine. Stir in cheese and pepper. Refrigerate until ready to use.
Salad
- Preheat oven to 425ºF (220ºC).
- Spread potatoes and radishes onto parchment paper lined baking sheet and drizzle with 1 tbsp (15 mL) of the oil, balsamic vinegar and half each of the salt and pepper. Toss with your hands to coat the vegetables. Roast for about 30 minutes or until golden and tender.
- In a large nonstick skillet, wilt spinach over medium high heat, turning frequently. Drain any wa-ter from skillet. Return skillet to medium heat and add remaining oil, garlic and remaining salt and pepper. Cook, stirring for about 2 minutes or until garlic is softened. Remove from heat and di-vide among plates.
- Toss potatoes and radishes with Blue Cheese Vinaigrette and spoon over spinach. Drizzle with any remaining dressing from the bowl to serve.
Nutrition Facts
Roasted Potato and Radish Salad
Per
238 g
Calories
240
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2.5
g
16
%
Carbohydrates
25
g
8
%
Fibre
4
g
17
%
Sugars
1
g
1
%
Protein
5
g
10
%
Cholesterol
5
mg
2
%
Sodium
280
mg
12
%
Vitamin A
3500
IU
70
%
Vitamin C
37.1
mg
45
%
Calcium
200
mg
20
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe from Half Your Plate friend Emily Richards
