A fruitful (ha) trip to farmers market resulted in a whole counter full of veggies and me wondering how the heck I was going to eat them all before they went bad. And more importantly, where the heck to put them all in the meantime. I got a good start on solving both problems by throwing together this wonderful main dish salad for dinner.
This time of year I’m always happy to find spring onions at the market. I never see them at the store for some reason. But I love them.
If you can’t find spring onions, feel free to sub red onion or scallions instead. For the potatoes, I found tiny pebble sized potatoes but you can use bigger new potatoes if you can’t find the tiny ones. Just half or quarter them to make bite sized pieces.
Spinach Salad with Spring Onion Vinaigrette
6-8 cups fresh spinach leaves, big stems removed
1 cup grape tomatoes, halved
1-2 cups baby potatoes (the smallest ones you can find, cut in half if needed to make bite size)
3 tbsp. olive oil
3-4 spring onions, divided into white and green parts
1 cup purple cabbage, thinly sliced
1 tsp. raw sugar
1 tsp. coarse dijon mustard
3-4 tsp. red wine vinegar
Salt & pepper
In a small saucepan, cover potatoes in water and bring to a boil. Boil 8-10 minutes until fork tender but not mushy. Drain and set aside.
Wash spinach and pat dry, remove any large tough stems. Put in a big serving bowl.
In a small bowl whisk together sugar, dijon and vinegar. Add a pinch of salt & pepper. In a skillet, heat olive oil over medium heat. Add white parts of onions and sauté 1-2 minutes. Add cabbage and green parts on onions and sauté another minute.
Add vinegar mixture and potatoes to skillet and toss to combine. Cook and stir gently 30 seconds or so to heat through and let the vinaigrette permeate all the veggies. Pour over the spinach and add tomatoes. Toss everything together. Serve warm. Makes 4 main dish servings or 6-8 side servings.