Name: Garden Spinach-Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings (1 cup each)
Ingredients: 2 large cucumbers, chopped; 1 small red onion, sliced; 1/2 cup white wine vinegar, divided; 2 pounds small red potatoes, halved; 2 garlic cloves, minced; 1-1/2 teaspoons salt; 1/2 teaspoon celery seed; 1/2 teaspoon coarsely ground pepper; 1 package (6 ounces) fresh baby spinach; 8 bacon strips, cooked and crumbled; 1/2 cup snipped fresh dill; 1/4 cup olive oil

Not only is this summer side dish something to look at, it's a treat for the taste buds, too. The medley of textures and garden-fresh ingredients perfectly complement one another for a delightfully different potato salad. —Marilyn Haynes, Sylacauga, Alabama

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Garden Spinach-Potato Salad

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Yield:12 servings (1 cup each)

Prep:30 min

Cook:15 min

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Ingredients

2 large cucumbers, chopped
1 small red onion, sliced
1/2 cup white wine vinegar, divided
2 pounds small red potatoes, halved
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon coarsely ground pepper
1 package (6 ounces) fresh baby spinach
8 bacon strips, cooked and crumbled
1/2 cup snipped fresh dill
1/4 cup olive oil

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Directions

In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.

Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed and pepper. Cool.
Add the spinach, bacon, dill, oil and cucumber mixture; toss to coat. Serve at room temperature or chilled.

Nutrition Facts

1 cup: 134 calories, 7g fat (1g saturated fat), 5mg cholesterol, 410mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.