Warm Spinach & Potato Salad
September 9, 2011 § 20 Comments
I realize that I left off at somewhat of a cliffhanger when I published this post. At the time I had so many negative thoughts swirling through my head. What if my ankle doesn’t heal in time for the Cross Country season? Will I be able to run? How exactly do you stretch an ankle? Should I buy an ankle brace of some sort? Should I go to a doctor?
I was worried, but thankfully I had nothing at all to worry about. I took a week or so off from running and my ankle pretty much healed itself. Of course, it’s still something I have to be careful about but, to be honest, I pretty much forgot about it up until a week or so ago.
Over the past few weeks I was surprised by the amount of tweets I have received from readers asking if my ankle was feeling any better since it’s been almost a month since I hurt it. I was so touched I realized that, even though this is a food blog, you still deserve to be filled in on my running (and school and life) stuff more often!
Long story short:
- My ankle is completely healed.
- I only took a week off from running and have been running almost every day with the team since then.
- I actually set a new personal distance record for myself a few days ago – 5 miles without stopping!
- My ankle also carried me through a rather intense Track workout I completed with my friend Emily yesterday – 12 x 400 intervals at 6:30/mile pace. (Pretty darn fast for me!)
- My first Cross Country meet of the season is next Saturday!
Okay, now lets move on to the food - Warm Spinach & Potato Salad.
Warm Spinach & Potato Salad
“Warm, pan-fried potatoes, baby spinach, and a delicious red wine dijon dressing are all that is needed to make this salad a success. Top with swiss cheese and black pepper to bring this salad to a whole new level.”
- 3 tablespoons olive oil
- 3 medium white potatoes, cleaned and diced into ½-inch cubes (about 1 ½ pounds)
- 1 small yellow onion, chopped (about ¾ cup)
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- juice of ½ a lemon
- 1 teaspoon granulated sugar
- 4 cups baby spinach, rinsed and drained
- 2 slices deli-style swiss cheese, torn into small pieces
- salt and pepper, to taste
- In a large nonstick skillet, heat 3 tablespoons oil over medium heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, about 12-15 minutes. Add chopped onion for the last 5 minutes of cooking.
- Meanwhile, in a large bowl, combine vinegar, mustard, lemon juice, and sugar; season with salt and pepper. Add spinach (do not toss); set aside.
- When potatoes and onions are done cooking, immediately transfer to bowl with spinach and salad dressing. Toss salad until spinach is slightly wilted, and divide into servings. Top with swiss cheese.
Yield: 4 servings