Ingredients

2 bags	Taylor Farms Kale Chopped Salad Kit (Main)
500 g	Baby potatoes (Main)
¼ medium	Red onions, cut into thin slices
1 medium	Lemon, sliced
1 cup	Corn kernels, cooked / roasted
2 cups	Cherry tomatoes, small tomatoes / mixed
1 Tbsp	Olive oil
1 sprinkle	Parsley, optional
1 pinch	Salt and pepper, to taste

Directions

1. Pre-heat oven to 220 degrees.
2. While oven heats up, toss your potatoes with about 1/3 of 1 packet of your lemon dressing from inside of your Taylor Farms' Kale Chopped Salad Kit. Also season with a little salt and pepper.
3. Arrange potatoes, cut side down, on a cookie sheet/ baking tray.
4. To the tray also add lemon slices, and onion slices. (both coated with a little olive oil)
5. Once oven is heated, roast until potatoes are tender and golden brown/ crisp, depending on your personal preference. This usually takes about 30 minutes, but I would recommend checking them after 20 min. or so, to avoid burning.*Also, if you like a crispier potato you can parboil your potatoes prior to baking.
6. In the last few minutes of cooking your potatoes add to the tray the tomatoes (if desired, drizzle first with a little olive oil and parsley). Cook tomatoes until just softened and a bit burst.
7. Remove tray from oven and let slightly cool.
8. In a large bowl, combine salad greens, onion, corn, tomatoes and potatoes. Then, top with remaining salad kit ingredients: asiago cheese, crouton crumbles. Divide between 4 bowls and top with lemon garlic vinaigrette.