Spinach Salad with Red Potatoes Recipe

Spinach Salad with Red Potatoes Recipe

  • 1 (10 ounce) package fresh spinach, torn
  • 3 small red potatoes, cooked and diced
  • 2 hard-cooked eggs, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 bacon strips, diced
  • 1/4 cup chopped red onion
  • 1/2 teaspoon cornstarch
  • 1/4 cup apple juice
  • 2 tablespoons cider vinegar
  • 2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
  • 1/8 teaspoon pepper
  1. In a salad bowl, combine spinach, potatoes, eggs and mushrooms. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly. Pour over spinach mixture. Add bacon and toss. Serve immediately.
Recipe of the Day|