Salad Topped with Roasted Potatoes – Baked by Melissa

Ingredients

• 4 cups of your favorite greens, I used a mix of romaine and spinach
• 2 large carrots, peeled and grated
• 6 Persian cucumbers, finely chopped
• 4 scallions, trimmed and cut into 1/4" pieces
• 1 red bell pepper, finely chopped
• 1/3 cup almonds
• 1/2 cup Castelvetrano olives
• 3 Russet or 5 Yukon gold potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh black pepper
• 2 tablespoons finely chopped chives
• 1/4 cup dill, chopped
• 3 garlic cloves, grated with a microplane
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 1/4 cup minced shallot
• 1/3 cup apple cider vinegar
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1/3 cup olive oil
• 1 teaspoon honey
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 3 tablespoons nutritional yeast (optional, I added just to give it more body)