Grilled Potato and Spinach Salad

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Grilled Potato and Spinach Salad

Grilled Potato and Spinach Salad
1 (12- oz.) bag Dutch baby potatoes, or 12 oz. other small white or yellow potatoes
3½ tbsp. extra virgin olive oil divided
2 tbsp. lemon juice
1/2 tsp. each: garlic salt and sugar (slightly heaping)
1/4 tsp. lemon pepper
1/2 of a 6- oz. package baby spinach (about 4 cups)
1/2 cup walnuts coarsely chopped, toasted
1/3 cup red onion quartered and thinly sliced

Prep time: 15 minutes, Cook time: about 15 minutes

Place potatoes in a medium bowl with 3 tbsp. water. Cover and microwave on HIGH for 4 minutes; drain well. Toss potatoes in 1/2 tbsp. oil. Grill over medium heat, turning frequently, for about 10 minutes or until potatoes are nicely charred and cooked through; remove from grill. When cool enough to handle, cut into quarters. Whisk together remaining oil, lemon juice and seasonings in a large salad bowl. Add potatoes and toss well to coat. Add spinach, walnuts and onions and toss again. Serve immediately.

Makes 6 to 8 servings.



Nutritional Information:
Nutrition per serving (95 g, based on 7): 170 calories, 3 g protein, 12 g total fat (1.5 g sat., 0 g trans), 12 g carbohydrate, 2 g fiber, 1 g sugar, 0 mg cholesterol, 105 mg sodium, 4 points


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