Roasted Potato And Radish Salad
Recipe from Half Your Plate friend Emily Richards
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Plate
- Refrigerator
Ingredients
- 1 1/2 lb Mini Yellow Potatoes
- 8 oz Radishes (small, stems removed)
- 2 tbsp Canola Oil (divided)
- 1 tbsp Balsamic Vinegar
- 1/4 tsp Each Salt and Pepper (divided)
- 11 oz Baby Spinach (washed with some water clinging to leaves)
- 2 cloves garlic (minced)
- 2 tbsp Wine Vinegar (Red or White)
- 1 tbsp Lemon Juice
- 1 tbsp Parsley (Fresh, chopped)
- 3 tbsp Canola Oil
- 1/3 cup Blue Cheese (crumbled)
- Pinch Pepper
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