Potato Skillet with Salad
This was a fairly quick evening dinner that was put together in no time at all. The potatoes will remind you of the fried potatoes we all grew up on without the oil. I love using flavored balsamic vinegars for dressing greens.
Ingredients
3 large Yukon potatoes, scrubbed and cut in wedges
4 small purple potatoes, scrubbed and cut in wedges
1 onion cut in thin wedges
8 oz. mushrooms, sliced
Salt & Pepper to taste
1 bag of arugula & radicchio salad mix
1 bag of baby kale
1 container fresh raspberries
½ cup toasted slivered almonds
Strawberry Balsamic Vinegar
Fresh cracked pepper
Instructions
Potato recipe
Using a medium size sauce pan, add the potatoes and enough water so all of the potatoes are covered. Bring to boil then reduce heat. Let the potatoes cook approximately 20 to 30 minutes until they are done.
Place the onions and mushrooms in a large skillet over medium high heat. Cook approximately 4 to 5 minutes without stirring until the veggies start to soften and brown.
Drain the potatoes but keep about 1 to 2 cups of the water. Add the potatoes in with the onions and mushrooms. Using a ladle add some of the water just enough to keep the potatoes moist. Season with salt and pepper and
serve.
Salad recipe
In a large skillet place the kale and add approximately 1 – 2” water in bottom of pan. Heat until the water becomes hot and kale starts to soften. Place the kale in a strainer and drain excess water. Spray with cold water then
drain.
In a large salad bowl mix the kale and salad mix together. Add the raspberries and drizzle strawberry balsamic vinegar to taste. Mix well and place on salad plate. Garnish with slivered almonds and serve.
