This salad is nutrient- and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. You'll save half of the potatoes for the next day's breakfast.This recipe goes with: Sweet Potato Home Fries with Eggs

Carolyn Williams, PhD, RD
This Story Originally Appeared On cookinglight.com

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Credit: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Serves 1 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Combine first 4 ingredients in a bowl; toss to coat. Arrange potato mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Coat potato cubes lightly with cooking spray. Bake at 400°F for 20 to 25 minutes or until potatoes are crisp on the outside and tender on the inside, stirring once after 12 minutes. Combine spinach and All-Purpose Citrus Dressing, and toss gently to coat. Arrange spinach mixture on a plate; top with half of sweet potatoes. (Refrigerate the remaining half of sweet potatoes for Day 2 Breakfast.)

Nutrition Facts

251 calories; fat 14.2g; saturated fat 1.9g; mono fat 10.2g; poly fat 1.7g; protein 4g; carbohydrates 26g; fiber 6g; iron 4mg; sodium 447mg; calcium 140mg; sugars 5g.
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