Vegetarian

Buffalo Potato and Blue Cheese Salad is for Dinner.

Buffalo Potato and Blue Cheese Salad takes several minutes to prepare.

Buffalo Potato and Blue Cheese Salad takes several minutes to cook.

Buffalo Potato and Blue Cheese Salad makes 4 servings.

The ingredients for Buffalo Potato and Blue Cheese Salad are:

2 large russet potatoes washed
3 Tbs Frank's Hot Sauce, divided
1 Tbs butter
1 1/2 tsp Montreal seasoning (mix of salt, pepper, garlic powder, dried onion, etc.)
1 8 oz bag mixed salad greens (calculated with romaine)
1 rib celery thinly sliced
3/4 cup cherry tomatoes
1 small cucumber, peeled, seeded, and diced
1 avocado, diced
2-3 large radishes, sliced thinly
3/4 cup light blue cheese dressing, divided

Here is how you make Buffalo Potato and Blue Cheese Salad:

preheat oven to 450. Slice each potato into 10 wedges and place them in a medium bowl. Mix 1 TBS of hot sauce into melted butter and pour over potatoes. Sprinkle with Montreal seasoning, toss to combine.Spray rimmed baking sheet with cooking spray. Spread potatoes wedges onto it in a single layer.Bake for 20 minutes then flip. After flipping, brush with 1 TBS hot sauce. Bake for an additional 20 minutes or until crispy and golden. Once out of the oven, brush with another 1 TBS hot sauce.Meanwhile, divide the greens and salad toppings to 4 plates. Top each salad with potato wedges and serve with 3 TBS blue cheese dressing.Number of Servings: 4Recipe submitted by SparkPeople user MDMAEDER.

The nutritional information for Buffalo Potato and Blue Cheese Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 234.6

• Total Fat: 13.3 g
• Cholesterol: 15.1 mg
• Sodium: 1,014.9 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 8.9 g
• Protein: 4.8 g