- 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
- calories 202
- caloriesfromfat 43 %
- fat 10 g
- satfat 2.1 g
- monofat 5.9 g
- polyfat 1.4 g
- protein 6.1 g
- carbohydrate 23.3 g
- fiber 3.5 g
- cholesterol 14 mg
- iron 2.2 mg
- sodium 554 mg
- calcium 78 mg
How to Make It
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.