Potatoes aren’t just for baking or mashing; they work well in a salad, too. This gluten-free recipe combines fresh and sweet flavors with the hearty bite of red potatoes. It’s served warm – perfect for a cool fall day!
Courtesy of Amie Valpone, HHC, AADP, personal chef and Editor in Chief of TheHealthyApple.com
4 small red potatoes
1-1/2 cups fresh raspberries
4 cups fresh baby spinach
1/2 medium red onion, finely chopped
1 Tbsp. olive oil
1/2 tsp. honey
1 Tbsp. finely chopped fresh sage
1/4 tsp. sea salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. freshly ground black pepper
1. Boil a large pot of water over medium heat; add potatoes and cook for 20 minutes or until tender. Remove from heat; drain and run under cool water for 1 minute. Cut potatoes into quarters and place in a large bowl.
2. Add remaining ingredients; gently toss to combine.
3. Transfer to serving bowls; serve warm.
For more gluten-free recipes from Amie Valpone, visit TheHealthyApple.com.
The National Foundation for Celiac Awareness offers Vitacost.com website visitors weekly recipes and blogs about living the gluten-free lifestyle. For more information about celiac disease and gluten-free living, sign up for NFCA’s e-newsletter at www.CeliacCentral.org/subscribe.