Warm Spinach Salad with Scrambled Egg and Potato
4 tablespoons extra virgin olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/4" cubes
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 lbs total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs
In a large skillet, heat 2 tablespoons oil over medium heat. Add potatoes and cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted.
Heat skillet over medium and scramble eggs, toss into salad and serve immediately.
Delicious Raw Cranberry Relish
2 cups fresh (or frozen - thawed) cranberries
2-3 oranges, peeled, pith removed, seeded and sectioned
1 kiwi, peeled and diced
1/3 cup agave nectar, or more to taste (I've also used honey and maple syrup)
2 tablespoons green onion, minced
2 tablespoons fresh lime juice
1 teaspoon fresh ginger, peeled, and grated.
Process the cranberries and oranges in a food processor, fitted with the "S" blade, briefly. Transfer to a bowl and add the other ingredients. Stir by hand.
This recipe is from Kristen's Raw. There is so much flavor in this recipe - you are guaranteed to love it. I usually make a double batch and then freeze some of it in little jars for when I need a delicious and nutritious snack.
Have a wonderful weekend whatever you are doing!