Roasted Potato Spinach Salad
| Ingredients |
small red potatoes, quartered 2 1/4 lb.
oil 1 oz.
baby spinach or torn spinach leaves 1 lb.
red peppers, cut into thin strips 1 1/5 cups
red onions, thinly slivered 1 1/2 cups
bacon, cooked, crumbled 1 cup
goat cheese, crumbled (optional) 3/4 cup
pine nuts, toasted 1/3 cup (optional)
Kraft Honey Mustard Dressing 2 1/2 cups
|
Preparation
TOSS potatoes with oil in large shallow baking pan. Bake at 400°F for 10 to 15 minutes or until potatoes are
tender and golden brown.
Meanwhile, place spinach on individual serving plates.
Arrange warm potatoes, red peppers and onions over spinach; sprinkle with bacon, cheese and pine nuts.
DRIZZLE dressing over salad or pour into small pitcher and serve on the side.
Tip
Heat dressing in double boiler, heat just until warmed, stirring occasionally. Do not bring to boil.
Substitute shredded Swiss cheese or grated Gouda cheese for goat cheese.
To toast pine nuts, cook in skillet over medium heat until golden brown, frequently shaking pan. Or, place on sheet
pan and bake at 350°F for 5 to 8 minutes, stirring occasionally.
Salad can be combined and tossed in dressing before serving, great for pot lucks!