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Category: Salads

Warm spinach salad

Before Terry, I had an unbreakable rule about cooking with wine vinegar. Prefer lemon. Then a former colleague from the London Independent, a crime correspondent named Terry Kirby, set two tightly sealed jam jars on my desk. One contained a ... Read more

Active work time: 10 minutes | Total preparation time: 30 minutes | Serves 2
  • 4 small boiling potatoes
  • 2 to 3 tablespoons olive oil
  • 2 slices bacon, cut into small strips
  • 2 small shallots, finely chopped
  • 2 to 3 sage leaves
  • 1 (6-ounce) bag spinach
  • 1 to 2 tablespoons red wine vinegar
  • Salt, pepper

Step 1Boil the potatoes over medium heat until tender, 15 to 20 minutes. Cool, then slice about 1/4-inch thick, not too thin.

Step 2Heat a wok or deep frying pan over medium-high heat and fry the potatoes in the oil until golden, stirring often, about 10 minutes. Add the bacon and fry 3 to 4 minutes. Add the shallots and cook 1 minute. Add the sage, then spinach, and toss together. Remove from the heat. Add the vinegar and salt and pepper to taste, and serve before the spinach completely wilts. Eat immediately.

Each serving:
294 calories; 361 mg sodium; 8 mg cholesterol; 18 grams fat; 4 grams saturated fat; 27 grams carbohydrates; 8 grams protein; 4.12 grams fiber.
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