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Pear-Potato Salad
Makes 4 servings
| ¼ | cup olive oil | |
| 1 | pound Yukon gold potatoes, peeled and cut into quarters or ½-inch pieces | |
| 2 | pears, peeled and cut into 1-inch cubes | |
| ½ | red onion, thinly sliced | |
| 1 | garlic clove, minced | |
| ¼ | cup almonds, roughly chopped | |
| ½ | Tbsp. curry powder | |
| salt | ||
| freshly ground pepper | ||
| juice of 1 lemon | ||
| 1 | cup shredded spinach |
- Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes, then add the pears, onion, garlic, almonds and curry powder and sauté for 5 minutes. Remove from heat and season with salt and pepper.
- Toss with the lemon juice and spinach.