Potato and spinach salad

By admin
20 May 2013

What a lovely-looking salad - and tasty to boot

Serves 4 Preparation time: 15 min Cooking time: 20 min

  • 6 baby potatoes, cut into wedges
  • salt and pepper
  • 30 ml (2 T) paprika
  • 300 g baby spinach, washed
  • 80 ml (? c) sultanas
  • 60 ml (¼ c) pumpkin seeds, toasted
  • 2 spring onions, chopped

DRESSING

  • 10 ml (2 t) wholegrain mustard
  • 80 ml (? c) Greek yoghurt
  • 60 ml (¼ c) mayonnaise
  • 30 ml (2 T) lemon juice
  • 10 ml (2 t) honey
  • salt and pepper

1.    Preheat the oven to 180 °C.

2.    Put the potatoes on a baking tray and season with salt, pepper and the paprika. Roast in the oven for 20 minutes or until soft. Allow to cool.

3.    Put the spinach in a large mixing bowl and add the cooled potatoes, sultanas, pumpkin seeds and spring onions.

4.    Dressing: In a bowl whisk the ingredients until well mixed.

5.    Divide the spinach and potato salad among individual plates or bowls and drizzle with the dressing.

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