GARDEN SPINACH-POTATO SALAD

Garden Spinach-Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

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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

Steps:

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 : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges