Roasted Sweet Potato Salad & Warm Bacon Dressing

1 1/2 lb. sweet potatoes
2 large onions
2 garlic cloves, crushed
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 (6 oz.) bag baby spinach
Warm Bacon Dressing
Garnish; cooked, crumbled bacon

1. Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half. 
2. Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish if desired. 

Makes 6 to 8 servings. 


4 bacon slices
1/3 c. red wine vinegar
3 T. orange juice
2 T. honey
1/4 t. salt
1/8 t. pepper

1. Cook bacon slices in a large skillet until crisp.

2. Remove bacon, and drain on paper towels, reserving 1 T. drippings in skillet. Crumble bacon. 

3. Stir vinegar and next 4 ingredients into hot drippings in skillet; cook over medium heat, stirring until thoroughly heated. Stir in bacon. 

Makes 1/2 Cup.

Recipes from Southern Living Magazine