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Ginny's Recipes
New Potato and Pecan Spinach Salad


10 small New Potatoes, boiled till tender
1 medium Onion, chopped
1/4 C Coarsely Chopped Pecans
1 clove Garlic, minced
1/4 C Cider Vinegar
4 T Vegetable Oil
1/2 tsp Sugar
1/2 tsp Ground Black Pepper
10 oz Fresh Spinach Leaves, cleaned and trimmed
2 oz Crumbled Blue Cheese
3 slices Bacon


In a large pot, boil new potatoes until tender.

In a large bowl, quarter the cooked potatoes, set aside.

In medium skillet, fry bacon until slightly crisp.

Remove bacon from skillet and let cool on paper toweling.

Now add the onions to the skillet and cook and until
onions are soft, about 5 minutes.

Stir in pecans and saute another 2 to 3 minutes.

Remove the onion pecan mixture from the heat and stir
in garlic, vinegar, oil, sugar and pepper. Pour the
dressing mixture over potatoes and toss well.

Just before serving, toss potatoes, spinach leaves
and blue cheese. Crumble in the bacon.

Enjoy immediately.

Serving Size:

Serves: 6 or 4