Spinach Salad With Red Potatoes Recipes

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STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES



Steak-Spinach Salad With Sour-Cream Potatoes image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

2 medium russet potatoes
3 tablespoons olive oil, plus more for brushing
1/2 cup sour cream
2 tablespoons buttermilk
1/4 cup chopped fresh chives
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1 3/4-pound boneless sirloin steak
1 large red onion, sliced into thick rings
6 ounces baby spinach or chopped regular spinach
2 to 3 tablespoons steak sauce

Steps:

  • Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
  • Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
  • Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.

Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 118 milligrams, Sodium 440 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 44 grams, Sugar 4 grams

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

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

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

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

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

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.

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red bliss potatoes
Kosher salt
4 tablespoons canola oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon agave syrup
1 clove garlic, minced
Freshly cracked black pepper
1/3 cup roasted red peppers, julienned
1 cup finely sliced scallions, optional garnish

Steps:

  • In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
  • In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
  • To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

BACKYARD RED POTATO SALAD



Backyard Red Potato Salad image

I love this recipe because it's not your typical potato salad. There's no mayo, so it's perfect for outdoor picnics, plus it looks just as good as it tastes. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 11

2-1/2 pounds small red potatoes
1 medium onion, cut into 1/2-inch slices
1/2 cup olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
2 garlic cloves, minced
1/4 cup minced fresh tarragon

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half., In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side down, on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl., In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 215 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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

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.

POTATO AND SPINACH SALAD



Potato and Spinach Salad image

Great with grilled Italian Pork Chops. Letting the salad sit at room temperature for a half hour allows the flavors to blend. My husband and I both enjoy the change from typical mayo potato salads. Hope you will too!

Provided by Barbara Henning @300mgobucs

Categories     Potato Salads

Number Of Ingredients 9

3 medium red potatoes
- water to cover, salted
1 cup(s) fresh baby spinach, rinsed and drained
1/3 cup(s) water, lightly salted
3 slice(s) bacon, chopped
2 - hard boiled eggs
1/2 cup(s) red onion, thinly sliced and chopped
1/2 cup(s) roasted red pepper italian with parmesan dressing
- fresh ground black pepper

Steps:

  • Scrub potatoes and place in medium size pot. Add enough water to cover and season with salt. Bring to a boil uncovered and simmer 35 to 40 minutes until tender. Drain and allow to cool.
  • Meanwhile in a small saute pan, bring the 1/3 cup water to a boil and blanch the spinach just to wilt. Drain and set aside to cool. Wipe the pan dry with paper towels and heat over medium high heat. Add the bacon and cook until crisp. Remove with slotted spoon and drain on paper towels.
  • Peel potatoes and cut into 1-inch cubes, place in medium size bowl. Grate the eggs right on top of the potatoes. Chopped the spinach and add to the bowl along with the bacon. Toss salad with the dressing and season with fresh ground black pepper to taste.

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

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

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

Steps:

  • Preheat oven to 450° F.
  • Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
  • In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

SPINACH SALAD WITH RED POTATOES



Spinach Salad with Red Potatoes image

'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.'

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 11

1 (10 ounce) package fresh spinach, torn
3 small red potatoes, cooked and diced
2 large eggs hard-cooked eggs, chopped
½ cup sliced fresh mushrooms
2 strip (blank)s bacon strips, diced
¼ cup chopped red onion
½ teaspoon cornstarch
¼ cup apple juice
2 tablespoons cider vinegar
2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
⅛ teaspoon pepper

Steps:

  • In a salad bowl, combine spinach, potatoes, eggs and mushrooms. 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. Pour over spinach mixture. Add bacon and toss. Serve immediately.

Nutrition Facts : Calories 92.8 calories, Carbohydrate 13.4 g, Cholesterol 55.5 mg, Fat 2.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 99.9 mg, Sugar 2.1 g

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From pointeres.mooo.com


SAUTéED RED POTATOES WITH SPINACH RECIPE - FOOD & WINE
Reduce the heat to moderate and cook the potatoes until tender, about 5 minutes. Add the shallot and cook until softened, about 3 minutes. Add …
From foodandwine.com


ROASTED SWEET POTATO SALAD WITH SPINACH AND GRAPES
2015-05-26 Instructions. Preheat the oven to 400 degrees F. Spread the chopped sweet potato over one or two baking sheets and drizzle with olive oil, sea salt, and pepper. Roast for 40 to to 50 minutes or until golden-brown and cooked through, turning once half-way through baking. Remove sweet potatoes from oven, and allow them to cool to room temperature.
From theroastedroot.net


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