Warm Spinach Salad With Bacon, Sweet Potatoes, and Chèvre |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Had this at my frined Judy's house and it was awesome! At first, I was put-off but was convinced to try it and it was awesome! My friend Judy, found this in Cottage Living. Ingredients:
1 medium sweet potato, peeled and cut into 1-inch slices |
1 tablespoon olive oil |
3 tablespoons cider vinegar, divided |
sea salt, to taste |
fresh ground pepper, to taste |
6 slices bacon |
5 ounces baby spinach leaves, rinsed and drained (about 5 cups) |
1 tablespoon chopped fresh parsley |
2 ounces chevre cheese or 2 ounces other soft fresh goat cheese, crumbled |
Directions:
1. Preheat oven to 400°F
2. Toss sweet potato with olive oil and 1 tablespoon vinegar; add sea salt and pepper.
3. Spread in a single layer on a rimmed baking sheet.
4. Place bacon along edges of sheet.
5. Bake for 12 to 15 minutes or until bacon is crisp.
6. Remove bacon, and drain on a paper towel; let cool, and break into bite-size pieces.
7. Stir sweet potato to coat with bacon drippings, and bake 15 to 20 more minutes or until tender and golden brown around edges.
8. Place spinach in a large bowl; add warm potato, scraping drippings from pan into bowl.
9. Add remaining vinegar and parsley, and gently toss to mix.
10. Add bacon and chevre, and divide evenly onto plates.
11. Serve warm.
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