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Categories:
new potatoes olive oil fresh rosemary salt freshly ground pepper vegetable cooking spray bacon red wine vinegar olive oil sugar garlic fresh spinach Parmesan cheese
Viewed: 53 - Published at: 4 years agoIngredients
- 2 pounds new potatoes, quartered
- 2 teaspoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground pepper, divided
- Vegetable cooking spray
- 8 turkey bacon slices
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 2 garlic cloves, pressed
- 1 (6-ounce) package fresh spinach
- 1 (5-ounce) package mixed salad greens
- 1/4 cup freshly shredded Parmesan cheese
Method
- Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon 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 teaspoon salt and 1/4 teaspoon 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 teaspoon salt, and remaining 1/4 teaspoon 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.
