Roasted Potato-and-bacon Salad

By AbbyIvie

from Cooking Light

Ingredients

• 2 pounds new potatoes, quartered
• 2 tsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tsp salt, divided
• 1 tsp freshly ground pepper, divided
• cooking spray
• 8 slices bacon
• 1/4 cup red wine vinegar
• 3 tbsp olive oil
• 1 tbsp sugar
• 2 garlic cloves, pressed
• 1 (6oz) package fresh spinach
• 1 (5oz) package mixed salad greens
• 1/4 cup freshly shredded parmesan cheese

Preparation

Step 1

Combine: potatoes, oil, rosemary, 1/2 tsp salt, 1/2 tsp pepper tossing gently and spread in a 15x10 in jelly roll pan coated with cooking spray

Bake: 400 for 40-50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper, keep warm

Cook: bacon in large skillet until crisp, remove bacon and drain on paper towels, reserve drippings in skillet. Crumble bacon and set aside

Whisk vinegar, next three ingredients, remaining 1/4 tsp salt and remaining 1/4 tsp pepper into skillet; cook over medium heat whisking occasionally, 3-4 minutes or until thoroughly heated

Combine spinach and mixed greens, drizzle with warm dressing, tossing to coat. Top with potatoes, bacon and parmesan cheese, serve immediately