Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Spinach Potato Salad
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- #95553
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
12 ounces red potatoes, quartered
water, to cover
1 pinch dried tarragon
1 pinch sugar
1/2 cup frozen corn
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon no-calorie sweetener
2 cups baby spinach, chopped
1/4 medium red onion, chopped
1/2 red bell pepper, chopped
1/4 medium green bell pepper, chopped
directions
Combine potatoes, water, tarragon and sugar in a large saucepan. Bring to boil, then reduce heat and simmer for 8-10 minutes until potatoes are fork tender. Add corn to pot. Drain and cool just a bit.
While potatoes are cooking, whisk together olive oil, vinegar, mustard, garlic and sweetener.
In a salad bowl, combine potatoes and corn, dressing, spinach, onions and peppers. Add dressing and toss gently to coat.
Serve at room temperature or refrigerate to chill about 30 minutes.
added by
crazyfox
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 29, 2009
I made this because it was different and it came out good..I just increased the ingredients for more flavor..really easy to make to.