Best Spinach Salad With Red Potatoes Recipes

WARM POTATO SALAD WITH WILTED SPINACH

Warm Potato Salad With Wilted Spinach image

I got this recipe from "The Good Egg" by Marie Simmons. She also offers a version with bacon, but I think this is really good without it. I'd guess this doesn't keep too well...I couldn't say for sure, though, because we finished it off pretty fast.

Provided by Aunt Cookie

Categories Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs waxy potatoes
4 cups packed rinsed, and trimmed spinach leaves (or just use baby spinach)
6 hard-boiled eggs, peeled and quartered
1 red onion, cut in slivers
10 tablespoons vegetable oil
7 tablespoons cider vinegar
1 tablespoon Dijon mustard

Steps:

Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
Add potatoes, spinach, eggs, and onion to a serving bowl.
Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

Nutrition Facts : Calories 573.8, Fat 42.4, SaturatedFat 6.9, Cholesterol 279.8, Sodium 171.9, Carbohydrate 34.7, Fiber 5, Sugar 3.6, Protein 14.2

SUPER EASY SPINACH AND RED PEPPER SALAD

Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

SPINACH SALAD WITH POTATOES, OLIVES & FETA RECIPE - (4.3/5)

Spinach Salad with Potatoes, Olives & Feta Recipe - (4.3/5) image

Provided by Chezlamere

Number Of Ingredients 15

Ingredients

12 cups baby spinach
2 red potatoes, cut into a 1/4-inch dice
1 tablespoon olive oil
1 red onion, finely chopped
1 cup green beans, cut into 2-inch pieces
1 pint grape tomatoes, halved
1 cup crumbled feta cheese
1/3 cup kalamata olives, halved
3 tablespoons red wine vinegar
1/2 lemon, juiced
1 teaspoon creamy Dijon mustard
1/4 cup fresh basil
1 clove garlic
1/4 cup olive oil
Salt and pepper, to taste

Steps:

Wash the spinach and put it in a large salad bowl. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring once or twice, until they begin to brown, about 5-8 minutes. Reduce heat to low and cook another 4-5 minutes, or until the potatoes are tender and cooked through. Add the onion and green beans to the pan; cook 5 minutes. Pour the warm vegetables onto the spinach. Let the salad sit while you make the vinaigrette (the spinach will wilt very slightly.) Add half the tomatoes, feta, olives, and half of the basil vinaigrette. Toss to combine. Serve the salad with the remaining vinaigrette. VINAIGRETTE: Add the vinegar, lemon juice, mustard, garlic, and basil to a blender. Cover and blend on medium speed for about 5 seconds (just to break up the basil). With the blender running, drizzle in the olive oil. Blend until the dressing is smooth, 15-20 seconds. Season to taste with salt and pepper.

ROASTED POTATOES AND SPINACH

Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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POTATO, SPINACH AND RED BELL PEPPER SALAD WITH WARM BACON VINAIGRETTE

Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette image

Categories Salad Potato Sauté Steam Low Fat Bacon Spinach Bell Pepper Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
1 red bell pepper
1 bacon slice, chopped
3 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 garlic clove, minced
1 cup thinly sliced celery
2 cups (packed) baby spinach leaves (about 2 1/2 ounces)

Steps:

Steam potatoes just until tender, about 7 minutes. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper. Transfer to bowl with potatoes.
Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon. Add warm vinaigrette to potato mixture. Mix in celery and spinach. Season to taste with salt and pepper and serve.