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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Spinach and Roasted Potato Salad Recipe

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This recipe for Spinach and Roasted Potato Salad is from CulinArt, 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:  
3 pounds potato red bliss
2 cloves garlic minced fine
2 fluid ounces olive oil blend
1 each red onion - chopped fine
2 fluid ounces red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon salt or to taste
1 ½ pounds spinach leaves baby if avail, see note
6 each Roma tomato cut into thin wedges
2 ounces grated parmesan cheese or Romano
Directions:
Directions:
Toss potatoes with garlic, 1/2 the oil, and salt and pepper to taste, roast until tender. Let
cool
Whisk together red onion, vinegar, mustard, salt, and pepper to taste. Add remaining oil in
a slow stream, whisking until emulsified.
Toss together spinach (or greens,) potatoes, tomatoes, three fourths of Parmigiano
Reggiano, and enough vinaigrette to coat. Sprinkle remaining Parmigiano Reggiano over
salad and serve.
NOTES: Or use a combination of mixed greens such as frisée (French curly endive),
mizuna, baby spinach, and mesclun, coarse stems discarded
Number Of Servings:
Number Of Servings:
16

 

 

 

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