26 Dec Potato Pancakes with Spinach Salad
Servings: 4
Estimated Total Prep Time: 20 minutes
NUTRITIONAL INFO (per serving)
Calories: 541
Total Protein: 9 grams
Total Carbs: 78 grams
Total Fat: 24 grams
Saturated Fat: 6 grams
Total Fiber: 8 grams
INGREDIENTS
4 large potatoes (about 8 oz each)
2 large onions
Salt and pepper to taste
2 tbsp vegetable oil
1 cup applesauce
1 cup sour cream (optional)
6 cups baby spinach, raw
¼ cup pecans, toasted
¼ cup dried cranberries
¼ cup light balsamic vinaigrette
PREPARATION
Shred potatoes and onions in food processor. Add salt and pepper to taste.
Add oil to large skillet pre-heated to medium high. Form eight pancakes (roughly 3 inches each in diameter) and cook each side until golden-brown. Set aside on paper towels.
Arrange four bowls with 1 ½ cups spinach. Top each with 1 tbsp pecans and cranberries. Drizzle with balsamic vinaigrette.
Arrange four plates with two latkes each. Top one latke with applesauce and the other with sour cream (optional). Enjoy with salad on side.