Get the latest Potassium recipes from Group Recipes. http://www.grouprecipes.com/tag/potassium Use only high quality ingredients in this super ntritious salad. Good imported olives in a sophisticated dressing make eating your spinach a special pleasure. EatingWell Magazine January/February 1996 -- The last time I made this I added chopped hard cooked eggs and made it into a dinner for myself. http://www.grouprecipes.com/57946/popeyes-muscle-builder-salad-spinach-salad-with-black-olive-vinaigrette.html Here's Eating Well's take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Their version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix. http://www.grouprecipes.com/55087/power-salad-and-creamy-dill-ranch-dressing-from-eatingwell.html Here's an American classic, made more elegant with a full-flavored, summery salsa that's reminiscent of our favorite cold Spanish soup. Eating Well Magazine June 2006 http://www.grouprecipes.com/53809/grilled-shrimp-cocktail-with-yellow-gazpacho-salsa.html From EatingWell Magazine May/June 1997 Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor. http://www.grouprecipes.com/52506/grilled-portobello-steak-sandwiches-with-blue-cheese-sauce.html Easy Delicious veggie rich sauce over hot pasta...dinner in minutes. http://www.grouprecipes.com/47461/quick-spinach-and-tomato-pasta.html Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. http://www.grouprecipes.com/47447/sauteed-spinach-with-red-onion-bacon-n-blue-cheese.html This grown-up version of creamy mushroom soup is rich with earthy porcini and white mushrooms and tender, nutty grains of barley. stir in just a bit of reduced-fat sour cream at the end—hold the heavy cream. http://www.grouprecipes.com/39674/creamy-porcini-barley-soup.html Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. Serve with Herbed Couscous. Radicchio salad http://www.grouprecipes.com/39643/pomegranate-duck.html This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. http://www.grouprecipes.com/38874/quinoa-salad-with-dried-apricots-baby-spinach-from-eatingwell.html Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan http://www.grouprecipes.com/37821/gnocchi-with-zucchini-ribbons-with-parsley-brown-butter.html