spinach & potatoes with hot bacon dressing
 
serves 4 
 
be sure to serve this wilted salad as soon as you have dressed it, 
before the spinach wilts completely and while the dressing is just 
seeping into the potatoes. 
 
11/2 lb.  all-purpose potatoes, peeled and cut into 1" chunks
1 Tbsp  whole foods organic extra virgin olive oil
1 oz.  canadian bacon, minced
11 cup  (loosely packed) shredded stemmed spinach
3 large  shallots, minced (about 1/2 cup)
1 Tbsp  flour
2/3 cup  water
1/4 cup  cider vinegar
1 Tbsp  sugar
1/2 tsp  black pepper
2 Tbsp  whole foods organic dijon mustard
 
prep time: 30 minutes 
 
in large pot of boiling water, cook potatoes until tender, about 10 
minutes. drain well and transfer to a large mixing bowl. 
in small nonstick skillet, heat oil over medium heat. add bacon and 
cook until crisp, about 3 minutes. remove with a slotted spoon and 
transfer to bowl with potatoes. add spinach to bowl. 
add shallots to skillet and cook, stirring frequently, until 
tender, about 4 minutes. whisk in flour until blended. add water, 
vinegar, sugar and pepper, stirring to combine. stir in mustard. bring 
to a boil and cook, stirring, until lightly thickened, about 1 minute. 
pour hot dressing over potatoes and spinach, mix well and serve. 
 
nutrition info 
per serving: 232 calories, 5.0g total fat, 0.7g saturated fat, 3g 
monounsaturated fat, 0.7g polyunsaturated fat, 5.2g dietary fiber, 8g 
protein, 42g carbohydrate, 4mg cholesterol, 363mg sodium 
 
good source of: iron, fiber, potassium, magnesium, vitamin b6, 
beta-carotene, lutein & zeaxanthin, vitamin c, folate, quercetin, 
vitamin k 
 
 
 
 
(ID: 73568) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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