Directions: Place the baby red potatoes in salted, boiling water and cook until tender. Drain and quarter the potatoes and set aside. In a large saute pan, cook the bacon over medium heat until slightly crisp. Add the yellow onion and cook until wilted. Add the walnut pieces and cook for 5 minutes, then remove the pan from the heat. Place the garlic, vinegar, olive oil and walnut oil into the saute pan and combine. To serve, toss the prepared potatoes and the spinach leaves with the vinaigrette. Garnish with crumbled bleu cheese. Serves 6.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1411g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1495 (73%)|
|Amt Per Serving||% DV|
|Total Fat 166.1g||221 %|
|Saturated Fat 27g||135 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 92.7g|
|Cholesterol 50.6mg||16 %|
|Sodium 1333.1mg||46 %|
|Potassium 5279.8mg||139 %|
|Total Carbohydrate 112g||33 %|
|Dietary Fiber 25.4g||102 %|
|Sugars, other 86.6g|
|Protein 54g||77 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2056
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!