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Spinach & Potato Salad |
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Serves 4 What You Need: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 What You Do: 1. 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. 2. In a food processor, combine vinegar, mustard, agave, salt, pepper, 1/8 cup pine nuts, and olive oil. 3. 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. 
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