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10 servings, 1/10 recipe each
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To prepare salad to serve at a later time at another location, combine cooled grilled potatoes and mushrooms with red peppers and onions; place in airtight container or resealable plastic bag. Place spinach in separate resealable plastic bag. Mix dressing mixture in small airtight container. Refrigerate all ingredients until ready to pack in the cooler. Toss spinach with remaining ingredients just before serving.
Substitute fresh cilantro for the parsley.
If you don't have a grill basket, you can instead use a disposable foil pan to grill the potato mixture. Use metal skewer or large fork to poke holes in several places in bottom of pan. Spray with cooking spray, then use as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.