The Potato

Your humble, nutrient-dense, vegetable.


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Potato USA

WIC Potato and Kale Salad

Dish: Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Salad
Cuisine: American
Keyword: potato, potatoes
Servings: 4
Calories: 340kcal


  • Salad
  • 2 bunches Kale
  • ¼ cup Almonds
  • 4 tbsp Dried cranberries or raisins
  • 1 pound Potatoes cut into ½ inch chunks
  • 1 Tbsp Vegetable oil
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • ¼ cup Parmesan cheese grated
  • Dressing
  • 3 tbsp Lemon juice
  • 1/3 cup Vegetable oil
  • ¼ tsp Red pepper flakes
  • ½ tsp Salt
  • 1 clove Garlic minced


  • Preheat oven to 350 degrees.
  • Toss potato chunks with oil. Season with salt and pepper.
  • Oven roast potatoes for 10 min or until fork tender.
  • Combine lemon juice, oil, red pepper flakes, salt and garlic in a jar with a lid and shake well.
  • Pour dressing over kale, and massage well.
  • Add Almonds, cranberries, and roasted potatoes, toss well.
  • Mix in some grated parmesan.
  • Divide among 4 plates.


Serving: 187g | Calories: 340kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 3.5g | Cholesterol: 5mg | Sodium: 470mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Calcium: 113mg | Iron: 2mg
JPMA, Inc.