Soups & Salads
Potato & Spinach Salad
Prep Time: 20 min | Cook Time: 10 min | Servings: 4 | Calories: 436
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Prep Time
20 min
Cook Time
10 min
Servings
4
Calories
436
Here are all the hearty flavors you could ever ask for in a single salad: tender deli-sliced roast beef, cubed potatoes, green onions and Sargento® Shredded Cheddar Jack Cheese tossed with spinach greens and drizzled in a Dijon-based dressing of your own.
Ingredients
- 2 lb. red potatoes, cut into 3/4-inch cubes
- 1 tsp. salt
- 1/2 cup crisply cooked, crumbled bacon or 1/2 lb. deli roast beef, cut into strips
- 1/2 cup sliced green onions
- 1/2 cup honey Dijon or Italian salad dressing
- 1-1/2 cup (6 oz.) Sargento® Shredded Cheddar Jack Cheese, divided
- 2 cups spinach leaves, washed and torn or baby spinach leaves
Directions
- Place potatoes in large saucepan. Cover with cold water; add salt. Heat to a boil over high heat. Reduce heat; simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water to stop cooking. Transfer to large bowl.
- Add bacon, green onions, and dressing to bowl; toss well. Add 1 cup cheese and spinach; toss. Transfer to serving plates; top with remaining cheese.
