corn and red potato spinach salad
(1 rating)
While the potatoes and corn benefit from marinating in the vinaigrette, the spinach can wilt. So to ensure the spinach stays fresh and crisp, bring it in a separate container and toss just before serving — or simply serve the potato and corn salad on top of the spinach.
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(1 rating)
yield
4 Servings
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For corn and red potato spinach salad
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2 mdears corn
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1/2 lbred potatoes, quartered
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1 Tbspolive oil
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sea salt
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1 clovegarlic
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3 Tbsplemon juice
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4 Tbspolive oil
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2 Tbspfresh parsley
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6 ozbaby spinach
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black pepper
How To Make corn and red potato spinach salad
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1Preheat oven to 400 degrees F. Fill a medium pot with 2 quarts water and bring to a boil. With a sharp knife, cut kernels off cob (about 2 cups). Place kernels in boiling water and blanch for 30 seconds. Remove kernels with a slotted spoon and place on a paper towel to absorb liquid. Pat dry and set aside.
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2Toss potatoes in a ziplock bag with 1 Tablespoon olive oil and salt. Place on a shallow roasting pan in preheated oven and roast for 20 minutes until crispy on the outside.
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3Meanwhile use a microplane to grate garlic into a small bowl. Add lemon juice, 4 Tablespoons olive oil and chopped parsley. Whisk to blend. Stir in corn. Place spinach in large bowl and toss with corn and dressing mixture. Add potatoes and gently toss. Season with freshly ground black pepper.
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