Field Greens With Roasted Potatoes And Warm Bacon Vinaigrette Recipe
Ingredients
| 1 pound small red potatoes, halved | ||
| Cooking spray | ||
| Olive oil | 2 Teaspoon, divided | |
| Salt | 1/8 Teaspoon | |
| 2 reduced-fat, center-cut bacon slices | ||
| Shallots | 2 Tablespoon, chopped | |
| Cider vinegar | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| 6 cups field greens | ||
Directions
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.
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.
Chef
