Ham & Sweet Potato Salad
Recipe Ingredients:
| 1 | bag | (5 oz) baby spinach |
| 1 | lbs | sweet potatoes, peeled, halved lengthwise, |
| then cut crosswise in 1/4-in. thick slices | ||
| 8 | oz | green beans, ends trimmed, beans cut in half ( 2 1/3 cups) |
| 2 | tsp | vegetable oil |
| 8 | oz | thick-sliced Canadian bacon, stacked & cut in strips |
| 1 | red onion, cut in thin wedges | |
| 1/3 | cup | honey-Dijon dressing (Good Seasons Light) |
Recipe Instructions:
| 1. | Line a serving platter with spinach. |
| 2. | Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5 to 7 minutes just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart). Drain potatoes and beans. |
| 3. | In same skillet, heat oil over medium heat. Add bacon and onion; saute 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans. |
| 4. | Remove skillet from heat; reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad. Serves 5 |
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