Shelly's Recipe

ROASTED POTATO-AND-BACON SALAD

Category: Potato Salads

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

Combine potatoes, oil, rosemary, 1/2 tsp salt, and 1/2 tsp pepper, tossing gently, and spread in a 15- x 10 inch jelly-roll pan coated with cooking spray. Bake at 400 for 40 to 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 a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Whisk vinegar, next 3 ingredients, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper into skillet; cook over medium heat, whisking occasionally, 3 to 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.