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Take and Shake Tuscan Potato Salad

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Print Recipe
Potato Type: Reds
Cuisine: American
Prep Method: BakedBoiled

Dish

Side DishSnack

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 4

Ingredients

  • 1-pound Red Potatoes, cut into 1-inch dice
  • 2 tablespoons Extra Virgin Olive Oil
  • As Needed Salt and Pepper
  • 6 cups Baby Kale (Baby Spinach can be subbed)
  • 1 cup Prepared Marinated Artichoke Hearts
  • 1 cup Cherry Tomatoes, cut in half lengthwise
  • ¼ cup Pine Nuts
  • ¾ cup Italian Dressing

Preparation

  1. Wash, scrub and cut the potatoes into 1-inch pieces,
  2. Place the potatoes in a medium-sized pot and cover them with water. Place the pot over high heat and bring the potatoes to a boil. Reduce the heat to medium and allow the potatoes to cook for 10-12 minutes or until they are just tender.
  3. Drain the potatoes and transfer them to a baking sheet to cool slightly. Once the potatoes are cool (about 10-12 minutes) drizzle them with olive oil. And season them with salt and pepper.
  4. Arrange the potatoes in “to-go” containers, divided evenly with baby kale, cherry tomatoes, pine nuts, and artichoke hearts. Just before serving drizzle the salad with the Italian dressing, place the lid on the container and shake until the salad is dressed.
  5. Serve immediately.

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Nutrition Facts Per Serving

Calories

350

Fat

25g

Sodium

500mg

Vitamin C

28mg

Carbohydrates

31g

Fiber

4g

Protein

6g

Potassium

955mg

Sugar

8g

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