Warm Spinach Salad with Potatoes, Red Onions, and Kalamata Olives
Per 1 cup
1 pound fresh baby spinach
1⁄4 cup extra-virgin olive oil
1 pound small red potatoes, cut into 1⁄2-inch slices, boiled 10 minutes, and drained
1 medium red onion, halved, thinly sliced
20 black olives, pitted
1 tablespoon balsamic vinegar
Salt and pepper to taste
Place spinach in a large mixing bowl. Heat olive oil in a large skillet over high heat for 1 minute; add potatoes and onions. Cook over high heat until lightly browned, about 5 minutes. Remove from heat; add olives, vinegar, salt, and pepper.
Pour potato mixture over spinach, and invert skillet over bowl to hold in heat. Allow to steam 1 minute, then divide onto 4 plates, arranging potatoes, onions, and olives on top. Serve warm.