Naturally Ella · by Erin Alderson
Garlic Roasted Potato, Egg, and Spinach Salad
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 41%
CARBS 37G28% OF CAL
9G FIBER9G SUGAR19G OTHER
FAT 35G61% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple salad of roasted potatoes, spinach, and hard-boiled eggs with a tangy vinaigrette. Warm, filling, and wholesome for lunch or dinner.
mainsaladeggs🍲 stockpot🔥 ovendairy freegluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ pound baby potatoes (I used buttercream)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 cups lightly packed baby spinach
- 2 soft or hard-boiled eggs (sliced or quartered)
- Black pepper (for serving)
- Salt (for serving)
- Crushed red pepper (for serving)
- 3 tablespoons olive oil
- 2 tablespoons champagne vinegar (or a light vinegar)
- 1 teaspoon dijon mustard
- 2 teaspoons honey (or cane sugar)
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 41%
CARBS 37G28% OF CAL
9G FIBER9G SUGAR19G OTHER
FAT 35G61% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 787mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3047mg
- Calcium
- 325mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.