Veggie-Loaded Summer Potato Salad Jars

You can never have too many side dish recipes, so give Veggie-Loaded Summer Potato Salad Jars a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.84 per serving. One serving contains 351 calories, 10g of protein, and 13g of fat. The Fourth Of July will be even more special with this recipe. 70 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is brought to you by Nutritionist in the Kitchen. Head to the store and pick up water, red onion, juice of lemon, and a few other things to make it today. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, you might also like recipes such as Loaded Veggie Salad, Loaded Veggie Avocado Tuna Salad, and Veggie-Loaded Tangy Tuna Salad.

Servings: 2

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

pinch of black pepper

2 cups yellow or red Creamer potatoes (I used Little Potato Company Baby Boomers 1.5 lb bag)

2 tablespoons chopped fresh parsley

1 clove garlic, crushed

juice of 1 lemon

1½ tablespoons pure maple syrup

1 red bell pepper, diced

1 cup sliced or shredded red cabbage

½ cup red onion, thinly sliced

¼ teaspoon salt

2 cups spinach

3 tablespoons tahini

2-3 tablespoons water

Equipment:

oven

baking paper

food processor

baking pan

canning jar

blender

whisk

bowl

Cooking instruction summary:

Preheat the oven to 350 degrees.Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.Blend until smooth, or whisk together until smooth*Set the dressing aside.Using two mason jars (about 3 cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!

 

Step by step:


1. Preheat the oven to 350 degrees.

2. Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.Blend until smooth, or whisk together until smooth*Set the dressing aside.Using two mason jars (about 3 cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!


Nutrition Information:

Quickview
397k Calories
10g Protein
12g Total Fat
65g Carbs
100% Health Score
Limit These
Calories
397k
20%

Fat
12g
19%

  Saturated Fat
1g
11%

Carbohydrates
65g
22%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
355mg
15%

Get Enough Of These
Protein
10g
22%

Vitamin K
234µg
223%

Vitamin C
166mg
202%

Vitamin A
5531IU
111%

Manganese
1mg
60%

Vitamin B6
1mg
53%

Potassium
1524mg
44%

Vitamin B1
0.65mg
43%

Folate
165µg
41%

Fiber
9g
38%

Phosphorus
358mg
36%

Copper
0.68mg
34%

Magnesium
118mg
30%

Vitamin B2
0.44mg
26%

Iron
4mg
25%

Vitamin B3
4mg
23%

Zinc
2mg
15%

Calcium
146mg
15%

Selenium
9µg
13%

Vitamin E
1mg
11%

Vitamin B5
0.99mg
10%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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