Spinach Salad with Red Potatoes Recipe

Spinach Salad with Red Potatoes Recipe
Spinach Salad with Red Potatoes Recipe photo by Taste of Home
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Spinach Salad with Red Potatoes Recipe

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"My overflowing recipe collection includes many tried-and-true items like this lovely salad," relates field editor Mary Houchin of Swansea, Illinois. "It's hearty and flavorful."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 3 small red potatoes, cooked and diced
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup chopped red onion
  • 1/2 teaspoon cornstarch
  • 1/4 cup apple juice
  • 2 tablespoons cider vinegar
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 1/8 teaspoon pepper

Directions

In a salad bowl, combine spinach, potatoes, eggs and mushrooms.
In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly.
Pour over spinach mixture. Add bacon and toss. Serve immediately. Yield: 8 servings.
Originally published as Spinach Salad with Red Potatoes in Taste of Home October/November 1999, p16

Nutritional Facts

1 cup: 60 calories, 2g fat (0 saturated fat), 56mg cholesterol, 109mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 meat.

  • 1 package (10 ounces) fresh spinach, torn
  • 3 small red potatoes, cooked and diced
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/4 cup chopped red onion
  • 1/2 teaspoon cornstarch
  • 1/4 cup apple juice
  • 2 tablespoons cider vinegar
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 1/8 teaspoon pepper
  1. In a salad bowl, combine spinach, potatoes, eggs and mushrooms.
  2. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly.
  3. Pour over spinach mixture. Add bacon and toss. Serve immediately. Yield: 8 servings.
Originally published as Spinach Salad with Red Potatoes in Taste of Home October/November 1999, p16

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