This is what happens when you have left overs and you go fridge foraging for something quick and tasty. I had left over lentils from Trader Joe's, left over spinach and red potatoes that were waiting to be cooked for like two weeks.
Now, I've tried some of those home-made salad dressings before and my taste buds just couldn't handle all the lemon, vinegar and mustard going on. So, I made a salad dressing that's super simple, super tasty (like seriously, I'm looking for other things to put it on) and doesn't have too much tang going on. Not to mention how great it is with the lentils and potatoes.
Four ingredients are all you need - potatoes, spinach, lentils and dressing. Of course, you can cook the lentils which I did for my lentil soup or simply boil 1/2 cup lentils in 2 cups vegetable stock, 1 cup water until water is cooked down and lentils are cooked.
To make it even more versatile, I tried boiling and then sauteing the potatoes which was great. But, I also tried by drizzling a little oil, and sea salt on the potatoes and sticking them in my broiler which is just a gigantic toaster oven. Both ways, worked out pretty good. The sauteed version I let get a little braised in the pan before mixing, I also sauteed the potatoes and then the spinach with the same dressing. Delicioso!
I've already eaten this three times in two days, I'm trying to pace myself.
Note: make salad dressing first. It will be used to saute potatoes and spinach.
French Salad Dressing
Makes: Roughly 1/2 Cup
- small jar with lid.
- ½ cup oil (I used grapeseed oil)
- 3 Tbsp lime juice
- 1 tsp garlic (minced).
- ½ tsp paprika.
- ½ tsp cane sugar.
- 1 tsp salt.
- Combine all ingredients in a jar with a lid and shake for a few seconds until blended well.
- Shake prior to each use.
- Store in covered jar in refrigerator for up to a week.
Lentil Potato Salad
- 3 small red potatoes (scrubbed clean)
- ½ cup cooked lentils( I used Trader Joe’s)
- 1 Tbsp salt.
- 1 cup fresh spinach.
- Chop potatoes and cut into 4 parts. Boil potatoes for 10 minutes (make sure it doesn’t get mushy.)
- Saute cooked potatoes until slightly crisp with 2 Tbsp of dressing. Remove potatoes and add cup of spinach with another Tbsp of dressing if needed and cook until slightly limp.
- Mix all ingredients in a large bowl or mix in pot used for boiling potatoes.