Thursday, June 10, 2010

Spinach Salad with Peanuts and Oranges


3 large russet potatoes, medium diced

2 T Oil

1T Salt

1 t pepper

2 bunches spinach

2 T Oil

1 yellow onion, sliced

1 head garlic, peeled and sliced

1 t. salt

½ t. pepper

2 lemons, juiced

3 bell peppers, julienned

2-3 oranges, cut into bite sized chunks

2/3 C. peanuts


  1. Preheat oven to 375.

  2. Toss potatoes with 2 T oil, 1 T salt, 1 t pepper. Roast in oven for 30 minutes or until golden brown.

  3. Wash spinach, dry, and cut into bite-sized pieces.

  4. Preheat sauté pan, add 2 T oil and heat, then add onion and garlic. Brown well, but don’t burn! Caramelize for 15-20 minutes over medium heat, stirring frequently.

  5. Remove onions and garlic, then add the lemon juice to the pan. Scrape the pan with a wooden spoon. This is the salad dressing.

  6. In a bowl, combine the spinach, caramelized onions & garlic, roasted potatoes, oranges, bell peppers & peanuts, and drizzle the dressing over it.

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