Categories: Vegetables

Ingredients

• 3 lbs. new potatoes, quartered
• 2 Tbsp. olive oil
• 1 tsp. fines herbs
• 2 Tbsp. chopped fresh rosemary
• 1/2 tsp. garlic salt
• 1/2 tsp. freshly ground pepper
• 1 (16oz.) pkg. bacon
• 1/4 cup red wine vinegar
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tp. freshly ground pepper
• 2 garlic cloves, pressed
• 1 (10oz.) pkg. fresh spinach
• 1 (10oz.) pkg. mixed salad greens
• 2 (3 oz.) pkg. refrigerated shredded Parmesan cheese

Directions

1. Combine first 6 ingredients, tossing gently, and spread in a lightly greased 15 × 10-inch jellyroll pan.
2. Bake at 400 degrees for 30 to 40minutes or until potatoes are tender and lightly browned; keep warm.
3. Cut bacon into 1-inch pieces; cook in batches in a large skillet until crisp. Remove bacon, reserving 1/4 cup drippings in skillet; set bacon aside.
4. Whisk vegetable oil and next 5 ingredients into drippings; cook over medium heat, whisking occasionally 3 to 4 minutes or until thoroughly heated.
5. Combine spinach mixed greens, and Parmesan cheese; add warm dressing, tossing to coat. Top with potatoes and bacon; serve immediately.

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