Roasted Potato and Bacon Salad with Warm Dressing
Recipe: #43573
September 03, 2024
Categories: Salads, Bacon, Lettuce, Potatoes, Sunday Dinner, Oven Roast, No Eggs, more
"Simple, homey with loads of flavor."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (181.3 g)
- Calories 239.1
- Total Fat - 13.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 17.3 mg
- Sodium - 679.6 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 3.3 g
- Sugars - 3 g
- Protein - 8.1 g
- Calcium - 70.2 mg
- Iron - 1.5 mg
- Vitamin C - 16.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, tossing gently, and spread in a 15 x 10-inch jelly roll pan coated with cooking spray.
Step 2
Bake at 400-degrees F for 40 - 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; keep warm.
Step 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. NOTE: depending on bacon used pork vs. turkey, you may need to adjust the amount of bacon fat reserved for the dressing.
Step 4
Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into skillet with reserved bacon fat; cook over medium heat, whisking occasionally, 3 - 4 minutes or until thoroughly heated.
Step 5
Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.
Tips
No special items needed.
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