3 large russet potatoes, medium diced
2 T Oil
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
Preheat oven to 375.
Toss potatoes with 2 T oil, 1 T salt, 1 t pepper. Roast in oven for 30 minutes or until golden brown.
Wash spinach, dry, and cut into bite-sized pieces.
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.
Remove onions and garlic, then add the lemon juice to the pan. Scrape the pan with a wooden spoon. This is the salad dressing.
In a bowl, combine the spinach, caramelized onions & garlic, roasted potatoes, oranges, bell peppers & peanuts, and drizzle the dressing over it.