Warm Spinach Salad with Bacon, Eggs and Rosemary Potatoes Recipe Video


Preparation Time45 MinCooking Time35 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings2
DishMain Ingredient


 Fresh spinach leaves1 Cup (16 tbs)
 Canola oil spray1
 Hard boiled egg4 , slice
 Bacon slices4 , chop
For the rosemary potatoes
 Chives1⁄4 Cup (4 tbs)
 Potatoes4 Medium, parboiled (and cut into small peices)
 Fresh rosemary leaves1⁄4 Cup (4 tbs)
 Garlic salt To Taste
 Pepper To Taste
For the dressing
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Red wine vinegar4 Tablespoon
 Dijon mustard1 Tablespoon
 Sugar1 Teaspoon
 Pepper1⁄2 Teaspoon

Things You Will Need

Heavy duty pan
Canola oil spray
Cookie sheet


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

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.

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