Field Greens With Roasted Potatoes And Warm Bacon Vinaigrette
|Small red potatoes||1 Pound, halved|
|Olive oil||2 Teaspoon, divided|
|Low fat center cut bacon slice||2|
|Chopped shallots||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Field greens||6 Cup (96 tbs)|
1. Preheat oven to 450°.
2. Place potatoes on a baking sheet coated with cooking spray. Drizzle with 1 teaspoon oil and 1/8 teaspoon salt; toss gently. Bake at 450° for 26 minutes or until tender and lightly browned.
3. Meanwhile, cook bacon in a small nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon.
4. Add shallots to drippings in pan; saute 1 to 2 minutes or until softened. Reduce heat to low; add remaining 1 teaspoon oil, vinegar, sugar, 1/4 teaspoon salt and pepper, stirring with a whisk.
5. Place greens in a large bowl, and drizzle with warm bacon vinaigrette. Toss gently, and divide evenly among 4 salad plates. Arrange 1/4 of potatoes on top of each salad; sprinkle evenly with bacon.