1 lb. red potatoes
1 (10 oz.) bag fresh spinach
8 slices H-E-B Fully Cooked Bacon
1/2 medium onion, chopped
1/2 cup walnut pieces
2 tsps. chopped garlic
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
4 oz. blue cheese crumbles
Cut potatoes into 3/4-inch cubes; place in a 2-quart pot and cover with water. Bring to a boil and cook over medium heat 15 to 20 minutes until tender. Drain well.
Meanwhile, remove tough stems from spinach. Tear spinach into bite-sized pieces; set aside.
Slice bacon into 1/2-inch pieces. Chop onion. Saute bacon and onion in a large non-stick skillet over Medium-High heat 5 minutes. Add walnuts and garlic; Saute 3 more minutes.
Stir in olive oil and vinegar; heat 30 seconds. Add spinach and stir 1 minute, until just beginning to wilt. Remove from heat.
Combine spinach mixture with potatoes in a large bowl. Sprinkle with cheese and toss gently. Serve warm.
No Nutritional Information Available
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