MOVE OVER MEAT MONDAYS- SPINACH & POTATO SALAD

Happy Move Over Meat Monday!

Okay folks, I'm still waiting to get some e-mails about my latest meatless challenge.  If you missed the deets, check them out by clicking here.  So, of course, for extra incentive I must keep posting some yummy recipes to reel you in!  Today's recipe is another lovely contribution from the folks at VegNews.  They are not the only resource for great vegan recipes, but they always send such great ones to my inbox that I can't help but share.  Anyway, today's selections sounds wonderful.  Check it out!

SPINACH & POTATO SALAD

DIRECTIONS:

1-1/2 pounds new, fingerling or red potatoes

2-1/2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1-1/2 teaspoons agave

1/2 teaspoon salt

Freshly ground black pepper

1/4 cup toasted pine nuts, divided

4-1/2 tablespoons extra-virgin olive oil

2-1/2 cups baby spinach, whole or roughly chopped

1/4 cup fresh basil, julienned

3/4 cup marinated artichokes, chopped (from jar, rinsed and patted dry)

2/3 cup red peppers, finely chopped

1/3 cup pitted kalamata olives, chopped

DIRECTIONS:

 In a large pot of water, add potatoes and a few pinches of salt. Bring to boil, then lower heat and simmer for 12 to 15 minutes, or until potatoes are tender when pierced. Drain potatoes.

 In a food processor, combine vinegar, mustard, agave, salt, pepper, 1/8 cup pine nuts, and olive oil.

While the potatoes are still warm, cut in halves or quarters. In a large bowl, toss potatoes gently with vinaigrette. Add spinach, basil, artichokes, peppers, olives, and remaining pine nuts and mix. Serve warm or chilled.

Enjoy!

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