Recipe courtesy of Amy Ricks
Episode: Salads
Baby Spinach with Balsamic Roasted Potatoes and Sweet Dijon Vinaigrette
Total:
1 hr 20 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 4 small red potatoes (about 12 ounces), cut into 3/4-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 8 ounces thick-cut hickory smoked bacon
  • 1 (10-ounce) package cremini mushrooms, sliced
  • 1 (6-ounce) bag baby spinach, washed and dried thoroughly
  • 1/2 small sweet onion, sliced
  • 1/4 cup small chunks Parmesan cheese
Vinaigrette:
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil, balsamic vinegar, and season with salt and pepper. Spread in a single layer on a foil-lined baking sheet and roast until well browned and crisp, about 30 minutes. Let cool slightly.

Meanwhile, in a large skillet over medium heat, cook the bacon until very crispy. Transfer the bacon to a paper towel-lined plate to drain and then crumble and set aside. Discard all but 2 tablespoons of the bacon fat. Increase the heat to medium high and add the sliced mushroom. Cook until browned and tender and then season with salt and pepper. 

For the vinaigrette: Whisk together the balsamic vinegar, honey, Dijon, and garlic in a bowl. Whisk in the oil in a slow steady stream until an emulsion forms, then season with salt and pepper.

To assemble the salad, place the baby spinach leaves in a very large bowl and top with the crumbled bacon, sauteed cremini mushrooms, roasted potatoes, sliced onion, and Parmesan cheese. Dress lightly with vinaigrette, using about half, and toss to combine. Serve the extra vinaigrette on the side.

Cook's Note

The delicious combination of tender spinach leaves, crisp salty bacon bits, and tangy Parmesan cheese are offset with the sweet Dijon vinaigrette.

IDEAS YOU'LL LOVE

Grilled Zucchini over Baby Spinach

Grilled Zucchini over Baby Spinach

Baby Spinach, Avocado, and Pumpkin Seed Salad

Creamed Spinach

Recipe courtesy of Ellie Krieger

Mango and Baby Tomato Salad

Recipe courtesy of Bal Arneson

Italian Stracciatella with Mini Meatballs, Tender Cheese Tortellini and Baby Spinach

Recipe courtesy of Nadia G

Garlic Sauteed Spinach

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lightly Wilted Spinach Salad

Recipe courtesy of Alex Guarnaschelli

Spinach and Tortellini

Recipe courtesy of Cooking Channel

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here