Spinach & Potatoes with Hot Bacon Dressing
Serve this warm salad as soon as you have dressed it, before the spinach wilts completely and while the dressing is just seeping into the potatoes.
  • 1-1/2 pounds all-purpose potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 ounce Canadian bacon, minced
  • 11 cups (loosely packed) shredded stemmed spinach
  • 3 large shallots, minced (about 1/2 cup)
  • 1 tablespoon flour
  • 2/3 cup water
  • 1/4 cup cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 2 tablespoons Dijon mustard

1. In large pot of boiling water, cook potatoes until tender, about 10 minutes. Drain well and transfer to a large mixing bowl.

2. In small nonstick skillet, heat oil over medium heat. Add bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon and transfer to bowl with potatoes. Add spinach to bowl.

3. Add shallots to skillet and cook, stirring frequently, until tender, about 4 minutes. Whisk in flour until blended. Add water, vinegar, sugar and pepper, stirring to combine. Stir in mustard. Bring to a boil and cook, stirring, until lightly thickened, about 1 minute.

4. Pour hot dressing over potatoes and spinach, mix well and serve.

Nutritional Information
Per serving: 232 calories, 5.0g total fat, 0.7g saturated fat, 3g monounsaturated fat, 0.7g polyunsaturated fat, 5.2g dietary fiber, 8g protein, 42g carbohydrate, 4mg cholesterol, 363mg sodium.
Good source of: beta-carotene, fiber, folate, iron, lutein & zeaxanthin, magnesium, potassium, quercetin, vitamin B6, vitamin C, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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