Recipe - Warm Potato And Spinach Salad

650 g New potatoes; (about 16
small)
125 g Proscuitto; (8 slices)
One fourth cup Olive oil
2 tablespoon Lemon juice
1 teaspoon Dijon mustard
Salt & ground black pepper
100 g Baby spinach leaves
8 small Radicchio leaves; torn
1 Avocado; halved & stone
; removed

Place potatoes into a medium saucepan. Cover with cold water, bring to boil
over high heat. Reduce heat to medium and boil gently for 20 minutes or
until just tender.

Meanwhile, heat a large nonstick frying pan over mediumhigh heat. Add
proscuitto and fry for 23 minutes on each side or until crisp. When cool
break into pieces.

Whisk olive oil, lemon juice, mustard and salt and pepper until well
combined.

Drain potatoes and cut in half. Place spinach leaves and radicchio onto
serving plates. Top with potatoes, proscuitto and avocado. Drizzle with
dressing and serve immediately.

Serves 4

Converted by MC_Buster.

Per serving: 1341 Calories (kcal); 86g Total Fat; (55% calories from fat);
19g Protein; 137g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food
Exchanges: 7 Grain(Starch); 0 Lean Meat; One half Vegetable; 1 Fruit; 17 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.