Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled. Makes 6 servings.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 159.7mg||6 %|
|Potassium 551.4mg||15 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 19.7g|
|Protein 2.7g||4 %|
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Calories per serving: 137
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