*Carb Up* with this Roasted Potatoes & Spring Green Salad
This delicious potato salad is the perfect way to carb up.
1¼ lb. red-skinned new potatoes, halved lengthwise
1 tbsp tallow, melted
1 clove garlic, minced
¼ tsp sea salt
¼ tsp black pepper
Spring Green Salad
Juice and zest of 1 lemon
3 tbsp olive oil
½ tsp Dijon mustard
Sea salt and black pepper, to taste
¾ lb. turkey breast, fully cooked and chopped
6 strips bacon, fully cooked and chopped
6 cups mixed spring greens
Preheat oven to 400F
In a large bowl, combine the potatoes, tallow, garlic, salt, and pepper. Toss to coat
Arrange the potatoes cut side down on a baking sheet and roast until soft and slightly brown, for about 30 minutes.
Remove the potatoes from the oven and transfer to the refrigerator to cool
Meanwhile, combine the lemon juice and zest, olive oil, Dijon mustard, salt, and pepper in a mason jar. Secure the lid and shake well to mix. Set aside
In a large bowl, toss the turkey breast and spring greens together. To serve, top the salad with the cooled potatoes and drizzle with the lemon dressing.
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