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Garlicky Potato and Spinach Salad
Potatoes and spinach morph into a uniquely flavoured delicacy, thanks to the garlic dressing. At just 75 calories per serving, this salad is also rich in folic acid of which potatoes are a rich source. I have not peeled the potatoes as the skin provides fibre and potassium as well.
Ingredients
- For the garlic dressing
- 1 tbsp finely chopped garlic (lehsun)
- 1 tsp lemon juice
- 2 tbsp low fat curds (dahi)
- 1 tsp skimmed milk powder
- ½ tsp mustard (rai / sarson) powder
- salt and black pepper (kalimirch) powder to taste
- Other ingredients
- 1 cup shredded spinach (palak)
- 2 cups boiled baby potatoes (with the skin)
- salt to taste
Instructions
- For the garlic dressing
- Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.
- How to proceed
- Put the spinach in a vesselful of ice-cold water for half an hour.
- Drain, wrap in a muslin cloth and refrigerate till ready to serve.
- Refrigerate the potatoes.
- To serve, combine the spinach and potatoes.
- Sprinkle a little salt over them.
- Pour the dressing on top and toss well.
- Serve immediately.
