Ingredients
- 1 lb (680 g) new potatoes or fingerling potatoes (see note)
VINAIGRETTE:
2 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp agave nectar
½ tsp sea salt
freshly ground black pepper to taste
4 tbsp extra virgin olive oil
1/8 cup toasted pine nuts
SALAD MIXTURE:
2 ½ cups (loosely packed) fresh baby spinach leaves, whole or chopped
¼ cup (packed) fresh basil leaves, julienned
¾–1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)
¼–1/3 cup pitted Kalamata or green olives, halved or chopped
2 tbsp toasted pine nuts
½–1 tbsp olive oil (optional)
Description
From Dreena Burton
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter