Bacon And Sweet Potato Salad With Warm Honey Mustard Dressing - cooking recipe

Ingredients

1 (5 ounce) bag Baby Spinach
1 cup water
1 pinch salt
1 lb sweet potato, peeled, halved lengthwise, then cut crosswise in 1/4 inch thick slices
8 ounces green beans, ends trimmed, beans cut in half
2 teaspoons vegetable oil
8 ounces Canadian bacon, thick sliced, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey Dijon salad dressing

Preparation

Line a serving plate with baby spinach leaves.
Add water and salt to skillet. Bring to a boil.
Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
Drain potatoes and green beans in colander.
Wipe skillet and add vegetable oil. Heat over medium heat.
Add Canadian bacon and onion to hot oil and saute 5 minutes or until bacon is lightly browned and onions are tender.
Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
Add honey Dijon dressing to skillet and heat through.
Spoon over sweet potato salad.