Warm Spinach Salad with Egg, Rosemary Potatoes & Dijon Vinaigrette

https://www.youtube.com/watch?v=8s2gIJENhYk

This is a delicious salad to enjoy for lunch or dinner. I like to use it when I have leftover Rosemary Potatoes. If you’re vegetarian (make it using a vegetarian bacon substitute). If you’re Vegan, use a vegan bacon substitute and instead of eggs grilled tofu!

Warm Spinach Salad with Egg, Bacon, Rosemary Potatoes & Dijon Vinaigrette

 

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Author: Maryann Ridini Spencer

Recipe type: Salad

Serves: 4

Ingredients

• certified organic canola spray
• 1 c. chopped “no hormone/antibiotic free” bacon (For vegetarians: use vegetarian style bacon)
• 3 T. fresh chives, diced
• dash of garlic salt and pepper
• 1 package fresh, organic spinach leaves
• 4 certified organic, free-range or pasture raised eggs, hard-boiled, sliced and cooled
• SDL's Rosemary Potato Recipe (See below or at https://maryannridinispencer.com/?p=1904)
• certified organic extra virgin olive oil
• SALAD DRESSING:
• 1 T. organic Dijon mustard
• 1 tsp. organic sugar (or 1 ½ tsp. organic honey)
• ½ tsp. pepper
• 4 T. organic red wine vinegar
• ½ c. certified organic extra virgin olive oil

Instructions

1. ROSEMARY POTATOES PREPARATION:
2. Preheat oven to 375 degrees F.
3. Grease a cookie sheet with olive oil.
4. Wash and dice 4-5 red potatoes.
5. Place potato slices onto a greased cookie sheet.
6. Sprinkle garlic salt, pepper and ¼ c. fresh rosemary sprigs over the potatoes.
7. Bake potatoes in oven at 375 degrees F for approximately 20-25 minutes until potatoes are tender and golden brown. Turn potatoes while cooking to make sure both sides are cooked. Set aside.
8. While potatoes are baking in the oven, cook and dice bacon.
9. Hard boil eggs, cool and slice.
10. SALAD
11. In a large bowl, add in spinach leaves, cooked bacon, potatoes.
12. SALAD DRESSING PREPARATION:
13. In a large bowl, add in mustard, sugar, pepper and vinegar.
14. Slowly dribble in oil and whisk.
15. Heat dressing to warm (not cook!) before plating.
16. PLATE
17. Place spinach mixture on a large plate or bowl.
18. Place slices of hard-boiled egg around the salad.
19. Top with warm Dijon Vinaigrette dressing.
20. Serve immediately!

3.2.2925

©2011 – Maryann Ridini Spencer