Ham & Sweet Potato Salad

By cdrier

Ingredients

• 1 bag (5 oz.) baby spinach
• 1 lb sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4 in thick slices
• 8 oz. green beans, ends trimmed, beans cut in half (2 1/3 c.
• 2 tsp vegetable oil
• 8 oz. thick-sliced *Drier's* Canadian bacon, stacked and cut in strips
• 1 red onion, cut in thin wedges
• 1/3 c. honey-Dijon dressing

Details

Servings 5

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 fail apart). Drain potatoes and beans. In same skillet, heat oil over medium heat. Add bacon and onion; saute 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.