Spinach Salad with Red Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. In a salad bowl, combine spinach, potatoes, eggs and mushrooms.
2. 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.
3. Pour over spinach mixture. Add bacon and toss. Serve immediately. Yield: 8 servings.
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