Warm Spinach-Potato Salad

Recipe Ingredients

4 cups	948ml	Boiling potatoes (small)
2 tablespoons	30ml	Olive oil - (to 3)
2		Bacon - cut small strips
2		Shallots - finely chopped (small)
2		Sage leaves - (to 3)
1		Bag spinach - (6 oz)
1 tablespoon	15ml	Red wine vinegar - (to 2)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Boil the potatoes over medium heat until tender, 15 to 20 minutes. Cool, then slice about 1/4-inch thick, not too thin.

Heat a wok or deep frying pan over medium-high heat and fry the potatoes in the oil until golden, stirring often, about 10 minutes. Add the bacon and fry 3 to 4 minutes. Add the shallots and cook 1 minute. Add the sage, then spinach, and toss together. Remove from the heat. Add the vinegar and salt and pepper to taste, and serve before the spinach completely wilts. Eat immediately.

This recipe yields 2 servings.

Each serving: 294 calories; 361 mg sodium; 8 mg cholesterol; 18 grams fat; 4 grams saturated fat; 27 grams carbohydrates; 8 grams protein; 4.12 grams fiber.

Source:
The Los Angeles Times, 09-25-2002

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