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

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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