The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 184 g
(Approx. 6 Servings)
Amount Per Serving
Calories 120 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 370 mg 15%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 4 g
Vitamin A 100% Iron 15%
Vitamin C 50% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Curry Dusted Roasted Potato and Spinach Salad
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

1 Lb small red potatoes, halved
1 Pt cherry tomatoes
1 Tsp cumin seeds
1 Tsp garam masala
1 Tsp ginger, grated
1/2 Tsp turmeric
1 Tsp kosher salt
1 Tbsp garlic, minced
2 Tbsp Ottavio Extra Virgin Olive Oil
1 jalapeño pepper, chopped
10 Oz fresh spinach, like Oak Hill Farms, washed and chopped
Check All
Uncheck All
Add to List


Preheat oven to 400˚F. Line a baking sheet with foil. Set aside.
Place potatoes in a large bowl with tomatoes, spices, garlic, olive oil and chopped jalapeño. Mix well to coat.
Spread potato mixture out on prepared pan and bake until potatoes are golden and crisp (35 to 45 minutes).
Place chopped spinach in the bottom of a large bowl. Top with roasted potato mixture and toss until spinach has wilted. Serve hot or at room temperature.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations