Spinach, Bacon, and Sweet Potato Salad = YUM!

In this month’s issue of Runner’s World, contributor Chef Mark Bittman suggested this tasty treat as a meal in itself or as an added dish to large dinner.

As promised I gave this dish a try and was pleasantly surprised at how YUM it was!

The only things that I would do differently next time (for myself) would be (1) cutting out the cumin (I burped it up all afternoon and night), (2) adding 4 slices or bacon instead of 2 (c’mon, if a little bit of bacon is good a little more has to be better!) and (3) cutting the ginger the right way! I’m assuming I must not have a mincer…’cause I chopped it by hand, and while I love the flavor ginger adds I am not a huge fan of large bits in my mouth at once!

Spinach, Bacon, and Sweet Potato Salad

2 sweet potatoes, peeled, cut into pieces
1/4 cup olive oil
Salt and freshly ground black pepper
2 thick slices of bacon
1 red bell pepper, cored and chopped
1 small red onion, halved and thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon ground cumin
Juice from 1 orange
1 pound fresh spinach

Preheat the oven to 400°F. Put potatoes on a baking sheet, drizzle with two tablespoons of the oil, sprinkle with salt and pepper; toss to coat. Roast, turning occasionally, until crisp and brown outside and tender inside, about 30 minutes. Remove and keep on the pan until ready to use. While potatoes cook, put bacon in a stainless steel or other nonreactive skillet and turn heat to medium. Cook, turning once or twice, until crisp. Drain on paper towels and pour off fat, leaving darkened bits in the pan. Put back on medium heat; add remaining oil to the pan. When hot, add bell pepper, onion, and ginger to the pan. Cook, stirring once or twice until just softened, about five minutes; stir in cumin and bacon (broken into pieces). Stir in orange juice and turn off heat. (The recipe can be made up to an hour or so ahead to this point. Gently warm dressing again before proceeding.) Put spinach in a bowl large enough to comfortably toss the salad. Add the potatoes and warm dressing. Toss to combine. Serves four.

CALORIES PER SERVING: 280
CARBS: 28 G
PROTEIN: 7 G
FAT: 16 G

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5 Comments (+add yours?)

  1. Debra
    Jan 10, 2011 @ 06:55:06

    This sounds good and since I really enjoy trying new recipes, I am planning on giving this one a try.

    Reply

  2. angie
    Jan 10, 2011 @ 10:19:01

    I love your new blog, Sarah!
    The bacon salad sounds great … I’ll have to give it a try.
    Congrats on your 5K run … and that’s WITH a stroller and Nola … you’re superwoman!

    Reply

  3. Meemee
    Jan 11, 2011 @ 06:51:54

    You know I will try the salad it sounds great and Bruce will love it because it has bacon in it!!!

    Reply

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