If I had to pick a favorite recipe of mine, here it is. I love this salad and it make a salad and starch as well. Perfect to serve with a piece a pork, chicken or even a grilled steak.
Enjoy!
Shirley
Ingredients:
2 pounds of new potatoes, quartered
2 teaspoons of olive oil
2 Tablespoons of chopped fresh rosemary
1 teaspoon of salt, divided
1 teaspoon of freshly ground pepper, divided
Vegetable cooking spray
8 bacon slices
¼ cup red wine vinegar
2 Tablespoons of olive oil
1 Tablespoon of sugar
2 garlic cloves, minced
1 package of fresh spinach
1 package of mixed salad greens
¼ cup of freshly shredded Parmesan cheese
Directions:
Preheat oven to 400˚. Combine potatoes, oil, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Gently fold together. Pour onto a sprayed cookie sheet. Bake for 40 to 50 minutes. Sprinkle with remaining salt and pepper. Cook bacon and drain, reserving drippings in skillet. Crumble bacon and set aside. Add vinegar and next 3 ingredients. Salt and pepper. Cook over medium heat whisking occasionally. Place spinach and greens in a large serving bowl. Top with potatoes, bacon, and Parmesan cheese. Drizzle with warm dressing.

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