Roasted Potato-And-Bacon Salad

• 2 pounds new potatoes, quartered
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground pepper, divided
• Vegetable cooking spray
• 8 turkey bacon slices
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 2 garlic cloves, pressed
• 1 (6-ounce) package fresh spinach
• 1 (5-ounce) package mixed salad greens
• 1/4 cup freshly shredded Parmesan cheese

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 400u0b0 for 40 to 50 minutes or until potatoes are tender and lightly browned. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
3. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon, and set aside.
4. 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.
5. Combine spinach and mixed greens; drizzle with warm dressing, tossing to coat. Top with potatoes, bacon, and Parmesan cheese; serve immediately.

new potatoes, olive oil, fresh rosemary, salt, freshly ground pepper, vegetable cooking spray, bacon, red wine vinegar, olive oil, sugar, garlic, fresh spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-potato-and-bacon-salad (may not work)