TWO-POTATO SALAD WITH SPINACH
AND FRESH HERB DRESSINGSource:
The New American Plate Cookbook : Recipes for a Healthy Weight and a Healthy Life by American Institute for Cancer Research1 lb. boiling potatoes, preferably yellow-fleshed (such as Yukon Gold), peeled and cut into 3/4-inch pieces
1 lb. sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup Dijon mustard
3 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2/3 cup minced shallots
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh thyme
Salt and freshly ground black pepper
4 cups spinach leaves, washed and torn into bite-sized pieces, tightly packed
Put boiling potatoes and sweet potatoes in two separate pots with enough cold water to cover them. Cover both pots with tight-fitting lids and bring water to boil. Reduce heat to simmer and cook until just barely tender when pierced with fork, about 4-5 minutes. (Hot potatoes will continue cooking after they are removed from pot.)
Meanwhile, in medium bowl, whisk together mustard and vinegar. Gradually whisk in oil until mixture is smooth and well combined. Mix in shallots, rosemary and thyme. Season to taste with salt and pepper.
Drain potatoes and transfer to large bowl. Drizzle in half of dressing (about 14 cup), toss gently and set salad aside to allow potatoes to absorb flavors while cooling.
When potatoes are at room temperature, gently mix in spinach and remaining dressing. Adjust seasoning and serve.
Makes 12 servings
Per serving: 128 calories, 5 g total fat (<1 g saturated fat), 19 g carbohydrates, 2 g protein, 2 g dietary fiber, 148 mg sodium.
