Spinach Salad with Spicy Roasted Potatoes

This is my first blog this year folks.  I won't go into everything that has been going on, but believe me, it's been really crazy since the early part of February.  I believe I am seeing the light at the end of the tunnel now, (thank the Lord), and feel more energetic and have been REALLY wanting to create something new and interesting to serve for dinner.  I came up with this recipe by radically tweaking one that was on Martha Stewart's website.  I wanted to use some Turkey Bacon I had and also wanted a spinach salad.  So that was the inspiration that started me on my search for a recipe I would, of course, tweak to death. ;)

Glenn and I were pleasantly surprised with the outcome of this recipe and I hope you all will try it as well, and enjoy it as much as we did!  =D


Spinach Salad with Spicy Roasted Potatoes

This will make two decent size salads.  I use rimmed soup bowls for ours, but you can use pasta bowls for a larger one, taking note to adjust the ingredients.

Now let's begin:  Preheat oven to 400 degrees.

First, we are going to use my recipe for "Spicy Roasted Potatoes".  If you don't have the recipe then here's what you do;  I use an EVOO (extra virgin olive oil) that I infused with minced garlic and fresh crushed red pepper that Glenn grew and dried.  I don't measure how much I use though.  So if you don't have infused EVOO, just use plain Olive Oil and sprinkle some crushed red pepper and garlic powder on the potatoes before you bake them.

Ingredients:

2, or so, Tablespoons of your favorite EVOO
3 medium size potatoes
Season All (to taste)
Garlic Powder (optional)
Crushed Red Pepper (optional)
4 handfuls of fresh Baby Spinach (divided)
1/2 cup Italian Blend Cheese (divided for 2 salads)
4 strips Turkey Bacon (I use Oscar Mayer)
Red Wine Vinegar (to taste)
2 eggs (fried in Turkey Bacon drippings)
Sea Salt (to taste)
Fresh Cracked Pepper (to taste)

Wash 3 medium size potatoes and pat dry.  Cut in 1" cubes and place in a medium size glass bowl.  Drizzle your EVOO over the potatoes.  Using a large spoon, turn the potatoes over and few times to coat evenly.  Sprinkle "Season All" as you stir until all potatoes have some on it.  That stuff is salty so go easy on it.  If you want to make them spicier and don't have the infused EVOO, this is when you add your garlic powder and crush red pepper but again, GO EASY or the potatoes will be too spicy.

After making sure the potatoes are coated well, pour them out onto a medium size baking dish and put into your preheated oven, setting the bake time for 20-25 minutes.

Next, bring out a medium size skillet and place 4 strips of Turkey Bacon in it cooking them on medium/low until crispy.  Remove from skillet and place on paper towel to dry.  Set aside this skillet for later to fry the eggs.  (Trust me on this one!)  =D

While the potatoes are roasting in the oven, bring out your bowls and start assembling your salad.  Start with your fresh spinach using a couple of handfuls per bowl.  Sprinkle half the Italian Blend Cheese on each salad and once the bacon is dried, crumble it on top of the cheese.

When the potatoes are brown on one side and fork tender, loosen them from the pan with a thin spatula.  I let mine cool for just a moment while I crack my eggs into the skillet that was set aside earlier.  You can fry your eggs however you like.  Over easy is how Glenn and I like ours with a little salt and lots of fresh pepper.

Divide the potatoes up and put them in the salad.  Do a couple of quick splashes of Red Wine Vinegar and gentle lay your fried egg on top.  That's all there is to it.  I am not a big fan of eggs but this is delish, I tell ya!

Enjoy~