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Spinach Salad with Red Potatoes

 Spinach Salad with Red Potatoes
"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."
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Spinach Salad with Red Potatoes (continued)

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