Spinach Potato Salad
12-14 ounces red potatoes, quartered
Water, to cover
Pinch of dried tarragon
Pinch of sugar
1/2 cup frozen corn
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon Splenda
2 cups baby spinach, chopped
1/4 medium red onion, chopped
1/2 red bell pepper, chopped
1/4 medium green bell pepper, chopped
Combine potatoes, water, tarragon and sugar in large saucepan. Bring to boil, then reduce heat; simmer 8-10 minutes until potatoes are fork tender. Add corn to pot. Drain and cool just a bit.
While potatoes are cooking, whisk together olive oil, vinegar, mustard, garlic and Splenda.
In salad bowl, combine potatoes and corn, dressing, spinach, onions and peppers. Add dressing and toss gently to coat. Serve at room temperature or refrigerate to chill about 30 minutes.
Makes 4 servings.
Approximate nutritional values per serving: 150 calories, 3 g protein, 21 g carbohydrate, 3 g fiber, 7 g fat, 0 mg cholesterol, 85 mg sodium.
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