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  Spinach & Potato Salad

This mainstay salad from VN contributor Dreena Burton gets a heartiness from fingerling potatoes, marinated artichoke hearts, and kalamata olives, making it a perfect evening meal for fall. Hello, is there anything better than a salad that eats like a meal? Nope!

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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