Prep Time:
20 Mins
Bake Time:
50 Mins
Cook Time:
10 Mins
Yield:
Makes 8 servings

We cut out some of the extra calories and fat in this warm spinach salad by using less oil and switching to turkey bacon. The results were incredible, and this updated dish is now a favorite in our Test Kitchens.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.

Step 4

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.

Step 5

Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.

Ratings & Reviews

palomisha's Review

bobbo605
January 24, 2009
This salad tasted delicious! Im a vegetarian, therefore I did not use bacon. The red wine vinegar dressing complements the taste of the rosemary. I will make this salad again, it's the perfect side dish: light and tasty!

bobbo605's Review

palomisha
December 30, 2008
Wow, those potatoes were astounding! I used red potatoes because that was what I had on hand. I cut them into cubes and roasted for 50 minutes, turning them a few times to get all sides crispy. The came out perfectly tender and moist! Couple this with a pretty darned good salad and warmed dressing, and it almost makes a main dish in itself! I will definitely be serving this to guests!