French Salade Superb

My mom and I made this salad for a bridal shower we hosted about 2 years ago.  The recipe is adapted from one found in Rachel Ray's 365 30-Minute Meals.  My mom is hosting another shower next month and asked for this recipe.  So in a shameless attempt to get her to read my blog, I've posted it here.  This salad is very flavorful and substantive, and can be a good alternative to a standard lettuce salad, or can stand beside a regular letuce salad without seeming redundant.


Ingredients:
- 2.5 lbs red-skinned potatos
- 8 sliced bacon
- 3T olive oil
- 1 medium red onion, quartered and thinly sliced
- 4c coarsely chopped kale (1 bunch)
- 3T red wine vinegar
- 1c stock (I have always omitted this ingredient)
- 1/4c finely chopped flat leaf parsley
- Large package of spinach leaves (can also use mixed greens or frissee)

Directions:

Put the potatos in a pot and cover with water, bring to a boil, salt the water, and add potatos.  Boil until cooked, about 15-18 minutes.  Drain potatos and when cooled enough to handle, cut into quarters.

Cook the green beans until just cooked but still crisp.

Crisp the bacon.

Heat a medium skillet over medium-high heat and add about 2T olive oil.  Add the red onion slices and saute until just tender, about 5 minutes.  Add the kale in small bunches until all is wilted down.  Add the vinegar (and broth, if desired) and remove from heat.

Toss the potatos, green beans, kale mixture, bacon, and spinach together.  If you are making this salad ahead of time, combine all ingredients except spinach and toss with spinach at the end.

Enjoy!