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:
covered percent of daily need
