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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Editor's note: Serve this salad with Marcus Samuelsson's Maple-Glazed Tuna . Ingredients:
1/4 cup olive oil |
1 pound yukon gold potatoes, peeled and cut into quarters or 1/2-inch pieces |
2 bosc pears, peeled, cored, and cut into 1-inch cubes |
1/2 red onion, thinly sliced |
1 garlic clove, minced |
1/4 cup blanched almonds, roughly chopped |
1 1/2 teaspoons curry powder |
salt and freshly ground black pepper |
juice of 1 lemon |
1 cup shredded baby spinach |
Directions:
1. 1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
2. Per serving: Calories 334, Total Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 16mg, Carbohydrate 41g, Fiber 6g, Protein 5g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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