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Spinach Salad with Red Potatoes

By: Mary Houchin

"'My overflowing recipe collection includes many tried-and-true items like this lovely salad,' relates field editor Mary Houchin of Swansea, Illinois. 'It's hearty and flavorful.'"

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (10 ounce) package fresh spinach, torn
3 small red potatoes, cooked and diced
2 hard-cooked eggs, chopped
1/2 cup sliced fresh mushrooms
2 bacon strips, diced
1/4 cup chopped red onion
1/2 teaspoon cornstarch
1/4 cup apple juice
2 tablespoons cider vinegar
2 teaspoons granular no-calorie sucralose sweetener, e.g., Splenda ®
1/8 teaspoon pepper

Directions

In a salad bowl, combine spinach, potatoes, eggs and mushrooms. In a skillet, cook bacon until crisp. Remove bacon with a slotted spoon; drain on paper towels. In the drippings, saute onion until tender. Combine cornstarch, apple juice, vinegar, sweetener and pepper until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened and bubbly. Pour over spinach mixture. Add bacon and toss. Serve immediately.

Footnotes

Nutrition Facts: One 1-cup serving equals 60 calories, 2 g fat (0 saturated fat), 56 mg cholesterol, 109 mg sodium, 6 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 meat.