Editor's note: Serve this salad with Marcus Samuelsson's Maple-Glazed Tuna .
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 Bosc pears, peeled, cored, and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup blanched almonds, roughly chopped
1 1/2 teaspoons curry powder
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup shredded baby spinach
Preparation
1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.
Nutrition Per Serving
Per serving: Calories 334
Total Fat 18g
Saturated Fat 2g
Cholesterol 0mg
Sodium 16mg
Carbohydrate 41g
Fiber 6g
Protein 5g
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1305053/2?mbid=HDEPI) ›
Reprinted with permission from New American Table by Marcus Samuelson, © October 2009 John Wiley & Sons, Inc.
