Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 LB red-skinned potatoes cut into wedges
- Olive oil
- S&P
- 5 OZ spinach
- 1/2 recipe Dijon Vinaigrette (see Grilled Chicken Cordon Bleu)
Details
Preparation
Step 1
1. Preheat grill to medium-high, brush grill grate with oil
2. Toss potatoes with out; season w/ S&P. Grill potatoes until fork tender about 5" per side, tx to a large bowl.
3. Add spinach and vinaigrette and toss to combine; cover with plastic wrap and let sit to wilt spinach and absorb vinaigrette, about 2-3"
You'll also love
- Crock-Pot Boston Butt Shoulder for... 1.5/5 (2 Votes)
- Pumpkin Spice Rum Cake 0/5 (0 Votes)
- Jaleo-style Spinach 0/5 (0 Votes)
- Sweet Potato Corn Bread (Cooks... 0/5 (0 Votes)
- Kale or Spigarello Salad 0/5 (0 Votes)
- Spinach &Feta-Stuffed... 0/5 (0 Votes)
Review this recipe