Roasted Potato-and-Bacon Salad

Ingredients

• 2 tablespoons rosemary fresh chopped
• 2  garlic cloves pressed
• 5 ounce salad greens mixed
• 2 pounds new potatoes quartered
• 2 teaspoons olive oil 
• 3 tablespoons olive oil 
• 0.3 cup freshly parmesan cheese shredded
• 1 teaspoon pepper divided freshly ground
• 0.3 cup red wine vinegar 
• 1 teaspoon salt divided
• 6 ounce pkt spinach fresh
• 1 tablespoon sugar 
• 8 slices at least of turkey bacon 

Equipment

• frying pan
• paper towels
• oven
• whisk

Directions

1. Combine potatoes, oil, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper, tossing gently, and spread in a 15- x 10-inch jelly-roll pan coated with cooking spray.
2. Bake at 400 for 40 to 50 minutes or until potatoes are tender and lightly browned.
3. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
4. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
5. Whisk vinegar, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into skillet; cook over medium heat, whisking occasionally, 3 to 4 minutes or until thoroughly heated.
6. Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.