Monday, May 16, 2011

Potato and wilted spinach salad

After a few weeks of seriously uninspired cooking I made something tonight I liked well enough to share!

Citrusy warm potato and wilted spinach salad
A Krista Kitchen Creation

3 cups baby spinach, rinsed and dried
1 zucchini, thinly sliced
2 roma tomatoes, chopped
6 fingerling potatoes, sliced
1/4 cup onion, thinly sliced
1/2 fennel bulb, sliced
1/2 cup chopped mushrooms
1 grapefruit, segmented, juice reserved
1 orange, segmented, juice reserved
3 tablespoons olive oil, divided
1 tablespoon agave
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp cayenne pepper

Heat 2 tablespoons of oil in a pan and saute the onion and potato slices until potatoes start to soften, about 5 minutes.  Add the mushrooms and the fennel, cover and cook through.

In a small bowl, combine the reserved citrus juice with the vinegar, salt, cayenne and agave, whisk well and add in the remaining tablespoon of oil.

Add the sauce to the pan and simmer until liquid is reduced and potatoes are fully cooked.

Toss the spinach with the tomatoes and zucchini, add the hot potato mixture and combine well, allowing the spinach to wilt slightly.  Serve topped with segmented citrus fruit.  Enjoy!

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