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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds small yukon gold potatoes, cut into eighths |
vegetable cooking spray |
1/4 cup lemon juice |
4 garlic cloves, minced |
3/4 cup chopped fresh basil |
1 tablespoon dijon mustard |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2/3 cup olive oil |
1/2 medium-size purple onion, chopped |
1 (10-ounce) package fresh spinach, cut into thin strips |
10 thick bacon slices, cooked and crumbled |
Directions:
1. Arrange potato evenly on a lightly greased 15- x 10-inch jellyroll pan; coat potato with cooking spray.
2. Bake at 475°, stirring occasionally, 20 to 25 minutes or until tender and golden.
3. Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato and onion with 1/2 cup of vinaigrette.
4. Arrange spinach evenly in 6 bowls, and drizzle with remaining vinaigrette. Top with potato mixture; sprinkle with bacon.
5. *2 1/2 pounds small new potatoes may be substituted.
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