Back to Spinach Salad with Red Potatoes

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Spinach Salad with Red Potatoes Recipe

Spinach Salad with Red Potatoes Recipe

"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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings

Ingredients

  • 1 package (10 ounces) fresh spinach, torn
  • 3 small red potatoes, cooked and diced
  • 2 hard-cooked eggs, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 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

  • 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.

Nutritional Facts

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

Reviews for Spinach Salad with Red Potatoes

Loading Image