Name: Garlic Roasted Potato, Egg, and Spinach Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; ½ pound baby potatoes (I used buttercream); 2 tablespoons olive oil; 1 tablespoons champagne vinegar; Potatoes; 1 teaspoon dijon mustard; 2 hard-boiled eggs, sliced; ¼ teaspoon sea salt; 4 cups lightly packed baby spinach; Mustard Dressing; Salad; ¼ teaspoon black pepper; 2 cloves garlic, minced; 2 teaspoons honey

Spinach Salad

How do I prepare the spinach for the salad?

What ingredients do I need to make a Spinach Salad?

Can I use baby spinach instead of regular spinach?

Do I need to cook the spinach before adding it to the salad?

What dressing should I use for the Spinach Salad?

How do I prevent the bacon from getting soggy in the salad?

Can I make the Spinach Salad ahead of time?

How long can I store leftover Spinach Salad?

A simple lunch or dinner salad with roasted potatoes, eggs, and spinach.

Eggs

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Oils

milliliter

olive oil

Fresh Vegetables

gram

baby potato medley

Vinegar

champagne vinegar

potato

Condiments

dijon mustard

Seasonings

sea salt

Baby Spinach

Salad Dressings

salad dressing

Salads, Sandwiches & Sushi

salad

black pepper

garlic

Honey

honey

Alpha-carotene

Vitamin A

Lycopene

Vitamins

Dietary Fiber

Carbohydrates

Vitamin E

Vitamin C

Vitamin D

Beta-cryptoxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Protein

Calories

Water

Cholesterol

Vitamin K

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Korean Spinach Salad 

Macros per serving:
• 360 Calories
• 31g of Fat
• 13g of Protein
• 4g of Net Carbs

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Garlic Roasted Potato, Egg, and Spinach Salad

Baking Goods

Produce

Condiment & Toppings

Meal

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