Ham and Sweet Potato Salad

By AuntieGooper

Ingredients

• 1 bag(s) (5 oz) baby spinach
• 1 pound(s) sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in.-thick slices
• 8 ounce(s) (2 1/3 cups) green beans, ends trimmed, beans cut in half
• 2 teaspoon(s) vegetable oil
• 8 ounce(s) thick-sliced Canadian bacon, stacked and cut in strips
• 1 red onion, cut in thin wedges
• cup(s) honey-Dijon dressing (we used Good Seasons Light)

Preparation

Step 1

Line a serving platter with spinach.
Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans.
In same skillet, heat oil over medium heat. Add bacon and onion; sauté 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans.
Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.