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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hearty Potato and Spinach Salad Recipe

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This recipe for Hearty Potato and Spinach Salad is from The Watson Extended Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 small red potatoes
1 large bag of fresh spinach
1 bottle Greek vinaigrette
1/4 cup red onion, thinly sliced
1 medium cucumber, thinly slices, cut in half
1 pint cherry tomatoes cut in half
14 oz can artichokes, drained
1/2 cup pitted Kalamata olives
1/2 pound block of feta cheese cut in 1/2" cubes
basil for garnish
Directions:
Directions:
Quarter potatoes and cook until tender. Toss spinach with 1/2 cup of vinaigrette and transfer to a large platter. Combine potatoes, onion, cucumber, cherry tomatoes, artichokes, and olives and toss with 1/2 cup dressing. Arrange on platter on top of spinach. Top with feta and garnish with basil.
Number Of Servings:
Number Of Servings:
as a salad 6 people, as a dinner 4 people
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I usually have to use more dressing than is called for in the recipe. I also toss the potatoes with a bit of dressing when I take them off the stove. We always put sliced sirloin or tenderloin on top of this salad.

 

 

 

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