Roasted Potato-And-Bacon Salad Recipe

Name: Roasted Potato-And-Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
Bake at 400u00b0 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.
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.
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.
5
Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.

1513

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds new potatoes, quartered, 2 teaspoons olive oil, 2 tablespoons chopped fresh rosemary, 1 teaspoon salt, divided, and more.

Yes, Roasted Potato-And-Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato-And-Bacon Salad

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