Warm Potato Spinach Salad With Pine Nut Dressing

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Vive le Vegan Recipes


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1 lb (680 g) new potatoes or fingerling potatoes

2 1/2 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp agave nectar

1/2 tsp sea salt

freshly ground black pepper to taste

4 tbsp extra virgin olive oil

1/8 cup toasted pine nuts

2 1/2 cup (loosely packed) fresh baby spinach leaves, whole or chopped

1/4 cup (packed) fresh basil leaves, julienned

3/4-1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)

1/2-3/4 cup red bell peppers, diced

1/4-1/3 cup pitted Kalamata or green olives, halved or chopped

2 tbsp toasted pine nuts

1/2-1 tbsp olive oil (optional)

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