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Warm Spinach Salad With Bacon, Eggs And Rosemary Potatoes

SimplyDeliciousLiving's picture
Ingredients
  Fresh spinach leaves 1 Cup (16 tbs)
  Canola oil spray 1
  Hard boiled egg 4 , slice
  Bacon slices 4 , chop
For the rosemary potatoes
  Chives 1⁄4 Cup (4 tbs)
  Potatoes 4 Medium, parboiled (and cut into small peices)
  Fresh rosemary leaves 1⁄4 Cup (4 tbs)
  Garlic salt To Taste
  Pepper To Taste
For the dressing
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 4 Tablespoon
  Dijon mustard 1 Tablespoon
  Sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 375 degrees F/ 200 degrees C.
2. Grease a cookie sheet and a pan with canola oil spray.

MAKING
3. In the greased pan place the bacon slices and cook them until done and crispy.
4. Once done remove and chop the bacons, set aside.
5. Take parboiled potato slices and place in a bowl.
6. Add garlic salt, pepper and fresh rosemary, toss well.
7. Place potatoes on greased cookie sheet.
8. Bake potatoes for 20-25 minutes until potatoes are tender and golden brown, set aside.
9. In a bowl combine dijon mustard, sugar, pepper, red wine vinegar.
10. Whisk everything well and gradually pour extra virgin olive oil and continue to whisk until all ingredients are well incorporated.
11. In a bowl place the rosemary potatoes, chives and season with garlic salt and pepper.
12. Place the spinach followed by bacon, mix it up.

SERVING
13. Transfer in a serving plate and drizzle the salad dressing.
14. Arrange the slices of hardboiled eggs around the plate.

Things You Will Need
Heavy duty pan
Canola oil spray
Cookie sheet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Spinach
Restriction: 
High Fiber, High Protein
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
2

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