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Field Greens With Roasted Potatoes And Warm Bacon Vinaigrette

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  Small red potatoes 1 Pound, halved
  Cooking spray 1
  Olive oil 2 Teaspoon, divided
  Low fat center cut bacon slice 2
  Chopped shallots 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Side Dish

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Field Greens With Roasted Potatoes And Warm Bacon Vinaigrette Recipe