Potato & Spinach Salad
Prep Time: 20
Cook Time: 10
Serves: Serves: 4
Ingredients
- 2 lb. red potatoes, cut into 3/4-inch cubes
- 1 tsp. salt
- 1/2 cup crisply cooked, crumbled bacon or 1/2 lb. deli roast beef, cut into strips
- 1/2 cup sliced green onions
- 1/2 cup honey Dijon or Italian salad dressing
- 1-1/2 cup (6 oz.) Sargento® Fancy Shredded Cheddar Jack Cheese, divided
- 2 cups spinach leaves, washed and torn or baby spinach leaves
Directions
Place potatoes in large saucepan. Cover with cold water; add salt. Heat to a boil over high heat. Reduce heat; simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water to stop cooking. Transfer to large bowl.
Add bacon, green onions, and dressing to bowl; toss well. Add 1 cup cheese and spinach; toss. Transfer to serving plates; top with remaining cheese.